If you still have some tomatoes in your garden, you may want to try this. We just had it for lunch and it was delicious.
The recipe is very old and calls for either six fresh tomatoes or the contents of a #2 can of tomatoes.
Have you looked at the size of cans lately? I can't even find out how much a #2 size can holds!

6 tomatoes, chopped (I used a food processor), or one can #2 tomatoes
1/2 cup water
1 onion, chopped
1 1/2 tsp salt (I used just 1 tsp)
1 tbsp lemon juice. (I've been buying the Sicilia juice on lemon shaped containers in the produce dept.)
1 tbsp sugar
1 cup 2% milk (I used Lactaid + calcium)
For a richer soup you can substitute whole milk and half and half
basil for garnish and flavor

Combine the tomatoes, water, onion and salt in a saucepan.
Cook over low heat for 30 minutes.
Add the lemon juice and sugar.
Cook five minutes. Correct seasoning.
The soup should be tart and slightly sweet.
Puree with a stick blender or put in blender and watch for overflows!
Add the milk (and cream), mixing steadily.
Reheat and serve.

We shared a grilled cheese sandwich as an accompaniment