2 garlic cloves, lightly crushed

2 tbsp (30 ml) olive oil

1 can (28 oz/796 ml) whole plum tomatoes

4 cups (1 litre) chicken broth

In a saucepan over medium-high heat, brown the garlic in the oil. Add the tomatoes and bring to a boil, then simmer for about 10 minutes or until the they develop an orange hue (see note). Add the broth. Off the heat, purée the mixture with an immersion blender. Return to a boil. Season with salt and pepper. Keep warm.

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