Ingredients2 tablespoons olive oil1 cup chopped yellow onion2 cloves garlic, minced5 cups fresh tomatoes, peeled, seeded and chopped(can replace fresh tomatoes with 2 cans no-salt-added diced tomatoes instead)1 (6-ounce) can tomato paste1½ teaspoons dried basil½ teaspoon dried marjoram¼ teaspoon black pepper4 cups reduced-sodium chicken broth DirectionsHeat oil in large saucepan over medium heat. Add the onion and garlic. Cover and cook for 7 minutes or until tender Stir occasionally.Reserve 1 cup diced tomatoes. Add remaining tomatoes to saucepan. Stir in tomato paste, basil, marjoram and pepper. Stir in broth. Bring to a boil. Reduce heat to simmer. Cover and simmer for 30 minutes.Pour one-third of soup into blender, and blend until smooth. Repeat with remaining in soup, one-third at a time. Return pureed soup to the saucepan. Can use an immersion blender or blender stick instead. Stir in reserved diced tomatoes. Heat through. Makes 6 servings.