I have a go-to soup for end of summer days like this. (Yes, it's still summery here. It seems as though fall hasn't gotten the North Texas memo, yet.)
3 lbs. tomatoes on the vine
4 cloves of garlic
1/2 cup fresh basil
4 cups of vegetable or chicken stock
Preheat oven to 425ºF. Cut tomatoes in half, and remove core and seeds. Peel garlic. Peel and quarter the shallots. Place tomatoes, garlic and shallots on a baking sheet, and drizzle (generously) with olive oil. Season with salt and pepper. Roast for 35 minutes.
Put tomatoes, shallot and garlic (along with any juices on the roasting sheet) into a large pot, with the 4 cups of stock. Bring to a boil, then simmer for 15 minutes. Meanwhile chop the basil. Add the basil to the pot after you've turned off the heat, and puree the soup in batches. Season with one teaspoon of salt.