3 tbs sunflower oil

1 large onion, chopped

2 garlic cloves minced

2 cans - 400 g each (14 oz each) tomatoes with juice

1 tbs fresh sweet basil

1tbs fresh origano

1/2 teaspoon ground cumin

2 1/2 cups chicken broth

2 tbs sugar

salt and freshly ground black pepper

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• In a pot, saute the onion and garlic in oil till brown

• Pour the tomatoes and their juice

• Add the rest of the ingredients and sprinkle salt and pepper.

• Simmer for about 30 min till soup is mix and hold together.

• Blend soup in a blender.

• Place back in the pot and warm it up again and serve.