Provencal Tomato Soup with Rice

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2 lb tomatoes

2 medium onions, halved lengthwise, then thinly sliced crosswise (2 cups)

1 medium carrot, coarsely grated

1 celery rib, finely chopped

4 large garlic cloves, finely chopped

3 (3- by 1-inch) strips fresh orange zest, finely chopped

1 teaspoon finely chopped fresh thyme

Scant ¼ teaspoon dried hot red-pepper flakes

¼ teaspoon fennel seeds

1 Turkish bay leaf or ¼ California

3 tablespoons extra-virgin olive oil

2 tablespoons tomato paste

3 cups water

1 ¾ cups reduced-sodium chicken broth (14 fl oz)

¾ teaspoon salt

¼ teaspoon black pepper

Pinch crumbled saffron threads

1 to 2 teaspoons sugar

¼ cup long-grain white rice

2 tablespoons chopped fresh flat-leaf parsley

¼ cup chopped fresh basil

Directions at epicurious.com

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