With tomatoes in great abundance at the farm stands, I'd love to make a fresh tomato soup. I'm not sure what kinds of tomatoes would be best. There are beautiful Romas, and I know those are typically good in sauces, but would they be the best choice for soup as well? I've got so many to choose from -- various heirlooms as well as tomatoes in a rainbow of colors including gold, orange, green and some that are so pale they look almost white. Then there are the beefsteaks and Big Boys and others. Oh, and I'd like to spice it up a bit, maybe with some serranos or other peppers.
Can anyone help me out with a recipe for a great tomato soup? Thanks!