Finely mince the garlic, shallot, and onions.

Once it boils, lower the heat so it is simmering, and stir well. Let it simmer for 20 minutes, until the tomatoes are soft.

Once it’s done cooking, turn off the heat and give another good stir. Let it cool down to near room temperature before you put it in the blender to purée, otherwise you risk damaging the blender.

Work in batches, pouring about 2 cups of the soup into the blender each time to purée. Remove the middle section of the blender top so steam can escape (you may want to have a hand towel to hover over that area while blending to minimize any mess). Start on low and quickly work your way to purée setting for the soup. Pour into a clean bowl and repeat until all soup is puréed.