Peel the garlic and onion and finely chop.
Roughly chop the tomatoes.
Heat the olive oil in a pot and saute the garlic and onion until softened.
Add the tomatoes and rosemary. Add about a teaspoon of herb salt. Stir. Continue sauteeing until the vegetables liquefy and the mixture is starting to turn dry.
Pour in the diced tomatoes and bone broth. Stir. Taste. Add more herb salt, if needed.
Bring to a gentle boil, cover the pot, turn down the heat and simmer the soup until reduced by a quarter or more depending on how thick you like your tomato soup.
For a smooth tomato soup, plunge an immersion blender into the soup to liquefy the vegetables. It's totally optional. If you do decide to use the immersion blender, discard the rosemary stalk (the edible pointy leaves would have gotten mixed into the soup already so leave them be; it's just the stalk that's too woody to eat).
Give the tomato soup one last taste and adjust the seasonings, if needed.
Serve the tomato soup with herbed croutons, scallions and cream on the side.