I think the original recipe for this yellow came from a farm newsletter. I usually don't use a recipe, but I noted the amounts I used so that I could put them here. I do recall that the original recipe called for significantly more olive oil than I end up using (1/4 cup seems like a lot of olive oil already), so my soup is likely thicker than the original recipe would be. If you would like it thinner, add a bit of water (do this at the end, so you don't accidentally thin it too much).
2 pints of orange cherry tomatoes and ~8 yellow plum tomatoes
1/4 cup of good olive oil
1 tsp turmeric
a bread end or two (stale bread is fine)
salt to taste
Makes about 4 cups
For my gluten free friends: I think the soup would be good even without the bread, but I haven't tried making it that way.