This soup’s taste will heavily depend on finding the ripest, freshest tomatoes preferably grown without the use of pesticides. You can find them at farmers’ market or local food store, but if worst comes to worst and you can’t find good quality tomatoes, simply replace them with Cherry-tomatoes as they usually have a brighter and richer taste.
As for me, I think the tastiest tomato soup is made in Tuscany, it is called Pappa al Pomodoro. It’s a thick tomato soup prepared with ciabatta bread, fresh or tinned tomatoes, garlic, olive oil and fresh basil. In my version I didn’t add bread, but if you have stale or leftover bread, you can tear it up and add it to the pan just 10 minutes before the end of cooking.