I like to serve this soup with micro greens and a dollop of fresh basil pesto. A simple pesto can be made with a handful of basil leaves, some pine nuts, parmesan, olive oil, lemon juice and sea salt - blended with an immersion blender or using a mortar and pestle.
If you like, you could add a swirl of crème fraîche to this to make a cream of tomato soup, but I like the fresh flavour as it is.
If you find the tomatoes too acidic, adding sugar to the soup (1 teaspoon) helps balance this. Alternatively, add 1/2 teaspoon baking soda. This also mellows acidity. Otherwise, some cooks add a little butter to do the job. The fresh tomatoes I use are quite sweet, so I haven't found this necessary.