Heat oil in large saucepan over medium heat add onion and garlic; cover and cook 7 minutes or until tender, stirring occasionally.
Reserve 1 cup tomatoes. Add remaining tomatoes to saucepan. Stir in tomato paste, salt, marjoram and pepper. Stir in broth. Bring to boil. Reduce heat to low; cover and simmer 30 minutes. Stir in basil.
Purée soup in batches in blender or food processor. Return soup to saucepan. Stir in reserved tomatoes. Cook over medium heat until heated through.
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|Serving Size: 1 Serving (369g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 45 (40%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 0.7g||4 %|
|Monounsaturated Fat 3.4g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 0mg||0 %|
|Sodium 599.8mg||21 %|
|Potassium 700.1mg||18 %|
|Total Carbohydrate 16.9g||5 %|
|Dietary Fiber 3.7g||15 %|
|Sugars, other 13.2g|
|Protein 3g||4 %|
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Calories per serving: 113
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