Ingredients

• 3 tablespoons olive oil
• 3 cups onions, finely chopped
• 1 tablespoon garlic, minced
• 4 cups chicken stock
• 28 ounces tomato puree
• pinch saffron threads
• 1 teaspoon salt
• 1/2 teaspoon black pepper, freshly ground
• 1/2 cup orzo, dry
• 1/2 cup heavy cream

Directions

1. Heat the olive oil over medium heat. Add the onions and cook over medium-low heat for the 15 minutes, stirring occasionally, until golden.
2. Add the garlic and cook for 1 more minute.
3. Stir in the chicken stock, tomatoes, saffron, salt, and black pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
4. Meanwhile, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.
5. Serve immediately.