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Combine the chopped onion, butter, and crushed tomatoes in a crockpot.
Add water only if desired for a thinner soup.
Cover with a lid and cook on LOW for 6 hours or on HIGH for 2 hours.
Uncover and puree with an immersion blender until completely smooth.
(You can also transfer the soup to a blender and puree it that way.)
Serve now or return the soup to the crockpot.
Hold on WARM setting until ready to serve.
Alternative stovetop directions: Combine the onion, butter, and tomatoes in a dutch oven or large pot.
Bring to a boil and then reduce heat to a simmer.
Cover with lid and simmer for 30-60 minutes.
Remove from the heat and puree with an immersion blender.
Serve warm.