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2 medium-sized coarsely
chopped onion
2 cloves garlic, crushed
1/4 c. margarine
4 lb. peeled, seeded and
coarsely chopped tomato
6 c. chicken broth
4 Tbsp. tomato paste
1 1/2 tsp. salt
1/2 tsp. white pepper
2 Tbsp. oregano

In large saucepan, saute onions and garlic in margarine
until tender. Add tomatoes, chicken broth, tomato paste, salt
and white pepper. Simmer, stirring occasionally 15 minutes or
until slightly thickened. Remove from heat, cool slightly.
Puree in blender, return to saucepan. Stir in oregano, heat, do
not boil, serve hot. Garnish with herbed croutons.

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