Tomato Soup with Shrimp, Feta, and Oregano

I use Hunt’s Fire Roasted Tomatoes for added richness and flavor. Pair this one with a salad and you've got a quick, tasty meal.
•    2 tbs. olive oil
•    1 small yellow onion, chopped
•    1 clove garlic, minced
•    3 cans diced tomatoes, drained
•    4 c. chicken broth
•    Salt and pepper to taste
•    ½ lb. shrimp, peeled and deveined
•    ½ lb. feta cheese, crumbled
•    2 tbs. chopped oregano
In large pot, warm the oil over medium-high heat. Add the onion and garlic, and sauté until translucent, about 5-7 minutes. Add the tomatoes and sauté for 4 minutes. Add the broth and bring to a boil. Reduce the heat to low and simmer for 20 minutes. Remove from the heat and let cool slightly. Using an emersion blender, puree the tomato mixture until smooth. Or puree in a blender or food processor and return to pot. Keep warm over low heat.
Preheat the broiler. Pour ½ a cup of tomato soup into a shallow oven-safe dish. Lay the shrimp in a single layer on top of the tomato soup and sprinkle with feta. Place under the broiler for 4 minutes. Remove the shrimp and sprinkle with oregano and place under the broiler for an additional 1-2 minutes. Ladle the soup into bowls and top each serving with the shrimp and feta.