1 Tbsp. olive oil
1/2 cup diced onion
3 cloves garlic, minced
2 cups College Inn® Garden Vegetable Broth
1/4 cup Contadina® Tomato Paste
2 Tbsp. balsamic vinegar
1/2 tsp. sugar

1. Heat oil in a medium saucepan over medium heat. Cook onion and garlic until softened, about 2 minutes. Add broth, tomato paste, vinegar and sugar. Bring to a boil. Reduce heat to low and simmer until thickened and reduce by half, about 15 minutes.

2. Purée until smooth, if desired in a blender or with an immersion blender.