This recipe is adapted from one I found in Gourmet 2006.
Heirloom Tomato Soup a la Provençal
4 lb tomatoes
1 medium onion, halved lengthwise, then thinly sliced crosswise (2 cups)
1 large carrot, coarsely grated
1 celery rib, finely chopped
2 large garlic cloves, finely chopped
3 (3- by 1-inch) strips fresh orange zest, finely chopped
1 teaspoon dried thyme
1/4 teaspoon dried hot red-pepper flakes
1/4 teaspoon fennel seeds
2 bay leaves
2 tablespoons lovage, roughly chopped
3 tablespoons extra-virgin olive oil
2 cups water
2 cups reduced-sodium chicken broth (14 fl oz)
3/4 teaspoon salt
1/4 teaspoon black pepper
Pinch crumbled saffron threads
1 to 2 teaspoons sugar
1/4 cup wild rice
Cut a shallow X in bottom of each tomato with a sharp paring knife. Blanch tomatoes in batches of 2 or 3 in a 5- to 6-quart pot of boiling water 10 seconds, transferring with a slotted spoon to a bowl of ice and cold water to stop cooking.
Peel tomatoes, then halve crosswise. Squeeze halves gently, cut sides down, over a sieve set over a bowl to extract seeds and juices, then press on seeds and discard them. Reserve juice and tomatoes.
Cook onions, carrot, celery, garlic, zest, thyme, red-pepper flakes, fennel seeds, and bay leaf in oil in a 3-quart heavy saucepan over moderate heat, stirring occasionally, until vegetables are softened, about 5 minutes.
Add tomatoes with reserved juice, water, chicken broth, salt, pepper, saffron, wild rice and 1 teaspoon sugar, then simmer, uncovered, stirring and breaking up tomatoes with a spoon occasionally, until rice is cooked, 40 minutes. Discard bay leaf and add sugar and salt to taste.