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Melt butter over medium heat in a Dutch oven or large saucepan.
Add garlic, onion wedges, broth, can of tomatoes with their juices, and ½ teaspoon of salt. Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.
Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth, some texture is a nice touch. An immersion blender does make quick work of this, or you can use a blender.