The trick to my tomato soup is to use CRUSHED canned tomatoes. Not tomato paste,not any other tomato but only crushed tomatoes. If u find Italian flavored ones even better.

In a pot add abit of butter. Throw in garlic pods-full.
Throw in chopped yellow onion.

If u want,some fresh tomatoes.

Add the canned tomatoes.

Add 2 or 3 cups water.

Add vinegar

Some sugar ...taste

Add salt.
Add pepper.

Basil-fresh is even better.
Let boil.

Once it's boiled,BLEND it up in a blender.
Return to stove and heat up.
Serve with fresh cream drizzled on it.

Here is where i got the inspiration from;
http://youtu.be/QS0I7mLQIgc
(Tomato bisque soup in youtube but without the celery and rice)

VERSION 2

I once tried it by roasting red bell peppers, garlic and tomatoes and then adding those before blending. Roast them by tossing them in a mixture of oil, salt , garlic salt, and sprinkle of sugar and pepper.roast at 450 f.

Saute onions in butter. Add 3 cups of water. Throw in the roasted vegebtables with all the juices.
Make the vegetable broth by boiling it together for some time. I also added some dried basil and a pinch or oregano at this point while boiling.

After 10-15 minutes- follow the directions of the real recipe above. Start by adding the crushed tomatoes.

The first recipe was a success.
The second one tastes completely different but much healtheir.