2 Tablespoon unsalted butter
1 piece onion, medium-sized, chopped
3 cloves garlic, minced
2 cans whole peeled or chopped tomatoes (approx, 5 cups) 425 ml each
5 cups chicken stock
1/8 teaspoon oregano, ground
¼ cup fresh milk
¼ cup all purpose cream
2 teaspoon salt
¼ teaspoon white pepper

- Melt butter in a pan over medium heat. Add onion and garlic and cook until onion is translucent.
- Add tomatoes, stock and oregano and bring to a boil.
- Reduce heat and simmer gently until thickened.
- Slowly add milk and cream, stirring continuously
- Season with salt and pepper.
- Serve hot.