Provençal Tomato Soup With Orange Saffron And Tiny Pasta

Name: Provençal Tomato Soup With Orange, Saffron, And Tiny Pasta
Ingredients: 2 lb good-tasting tomatoes; 2 medium onions, peeled, quartered lengthwise, and thinly sliced (~2 cup; 1 medium carrot, finely chopped or cut into very thin rounds; 1 x celery stalk, finely chopped; 4 large garlic cloves, minced; 1 x (3- by 1-inch) ribbon of fresh orange zest, minced; 1 tsp finely chopped fresh thyme; 1/4 scant tsp dried hot red pepper flakes; 1/4 tsp fennel seeds; 1 x Turkish bay leaf; 3 tbsp good-tasting olive oil; 2 tbsp tomato paste; 4 3/4 cup water; 3/4 tsp salt, or to taste; Pinch crumbled saffron threads; 1 - 2 tsp granulated sugar; 1/4 cup small soup pasta, such as acini di pepe; 2 tbsp finely chopped fresh Italian parsley; 1/4 cup finely chopped fresh basil