- 2 onions, thinly sliced
- 2 cloves garlic, thinly sliced
- 2 tbsp (30 ml) olive oil
- 2 cans (28 oz/796 ml each) whole plum tomatoes
- 4 cups (1 litre) chicken broth
- 1 tsp dried oregano
- Salt and pepper
- In a large saucepan over medium-high heat, soften the onions and garlic in the oil.
- Add the tomatoes, broth and oregano. Bring to a boil. Let simmer for 30 minutes. Season generously with salt and pepper.
- With an immersion blender, purée until smooth. Beware of splattering.