Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree.  If the ingredients are blended too quickly all of the steam will escape and make a big hot mess.

Heat a splash of olive oil in a medium sauce pan over medium heat.

Add the onions and cook until soft, about 5 minutes.

Add the garlic and cook for another minute or two.

Reduce the heat to low and add the tomato paste and cumin; mix in with the onion and garlic.

Add the tomato sauce and all remaining ingredients.

Stir until combined and heated through.

Taste and adjust salt, pepper, or other seasonings as you see fit.

Transfer to a blender or use an immersion blender to blend until smooth.

Add more water, a tablespoon or two at a time, if you prefer a thinner sauce.