Bring a pot of water to a boil.

Score the bottoms of the tomatoes with a shallow “X.”

Carefully place the tomatoes into the boiling water for about 30 seconds.

Remove the tomatoes and place them in a bowl of ice water to cool.

Once cooled, peel off the skins, remove the cores, and coarsely chop the tomatoes. Reserve any juices.

In a large pot, melt the butter over medium heat.

Add the chopped onions and sauté until they turn translucent, about 3-4 minutes.

Stir in the minced garlic and sauté for an additional 1 minute until fragrant.

Add the chopped tomatoes, along with any reserved juices, to the pot.

Pour in the vegetable broth and bring the mixture to a gentle simmer.

Let the soup simmer for about 15-20 minutes, until the tomatoes are tender and the flavors meld.

Allow the soup to cool slightly before using an immersion blender to blend it to a smooth consistency.

Alternatively, transfer the soup in batches to a countertop blender and blend until smooth.

Return the blended soup to the pot over low heat.