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PdfMelt the butter in a medium pot over medium heat. Add the chopped onion and cook until soft and translucent (about 5 minutes). Stir in the minced garlic and cook for another 60 seconds until fragrant.
Pour in the can of tomatoes (crush them slightly with your wooden spoon) and the broth.
Stir in the crushed saltine crackers. Bring the mixture to a gentle boil, then reduce the heat to low. Let it simmer for 10 to 15 minutes so the crackers completely soften and absorb the liquid.
Remove the pot from the heat. Use an immersion blender directly in the pot to purée the soup until completely smooth and velvety. (If using a standard countertop blender, let the soup cool slightly and blend in batches with the lid vented).
Taste the soup and season with salt, pepper, and a pinch of sugar if the tomatoes are too tart. Serve hot with extra saltines on the side for crunch.