For the best flavors in this delicious tomato soup, I recommend using garden tomatoes. It is all about the flavor, the sun, and thus the season. I love this soup in the summer served cold from the fridge on a hot torrid day! By the way, we love San Marzano Tomatoes - these are not watery and taste great. You can also use any fresh tomatoes. You will need 10 to 12 whole larger tomatoes (or about 2 pounds). It’s best to peel them, but we have made the soup with unpeeled tomatoes. When you blitz the soup the skin will no longer matter.