Heat olive oil in a medium pot over medium-low heat. Add onions and sauté for 3 minutes, until translucent. Stir in garlic and sauté for 2 minutes. Add red pepper, tomato, water and oregano and simmer for 20 minutes, stirring occasionally. Season to taste with salt and pepper.

For smooth soup, use an immersion blender to puree in the pot, or purée in batches with a standard blender.

Serve with a drizzle of olive oil and fresh cracked black pepper.