In a large saucepan, heat oil over medium heat. Add onion and cook until tender. Add the tomatoes and cook for 10–15 minutes, stirring occasionally. Add the 1 1/2 cups chicken broth, peppers, and garlic, and simmer for about 30 minutes. Transfer mixture into a food processor or electric blender and purée. Return the purée to the saucepan. Add remaining ingredients, and cook, stirring occasionally until hot. Garnish with a dab of crème fraîche and a sprig of fresh mint.
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