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Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.
Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
Using an immersion blender, blend up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!
Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like!