For the tomato soup, sauté the onion and garlic in olive oil until they get a little color. Deglaze with vinegar and immediately add the washed tomatoes.
Cocktail tomatoes can be added whole, for large tomatoes I would at least cut them in half. Season with salt and sugar and roast for a few minutes, stirring frequently.
After 3-5 minutes, remove from heat and puree with a blender. Stir in the finely chopped herbs and season again with salt and sugar.
If you like, you can serve with bread croutons or simply white bread.