1. To a 4-quart saucepan over medium heat, add your ½ cup of butter and cook until melted. Add the onions, season with salt and cook until soft, about 3 - 4 minutes.
2. Add the crushed tomatoes with their liquid and a cup of water. Set to medium-high heat and bring to a boil.  Once boiling, reduce heat to medium and simmer until the onions are nearly falling apart, about 10-15 minutes.
3. It’s not necessary to make the soup any smoother, but if you want it extra smooth, use an immersion blender to puree the soup.  Check for salt and season to taste accordingly. Add 2 tablespoons of butter and mix (or continue blending) until combined.  Plate your soup and melt your remaining 2 tablespoons of butter to spoon over the top. Serve immediately and enjoy.

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