Score the tomatoes on the top in the shape of an "X" and place them in a pot or bowl. Pour boiling water over them and blanch for 15-20 seconds.

Peel the blanched tomatoes, cut them into several parts, and remove the green, hard parts from the center.

Peel and finely chop the onion. Peel the garlic and slice it. In a pot, heat the olive oil over medium heat. After a moment, add the onion and garlic. Fry for a few minutes, stirring frequently.

Then add the tomatoes. Simmer on low heat, covered, for about 20-30 minutes, stirring occasionally.

After the indicated time, blend the entire soup with a hand blender to achieve a cream with a uniform and smooth consistency. Taste and season to your liking with salt and pepper. If you think the soup is too thick, add a little water and mix.

Serve on a plate.