Easy Tomato Soup

Directions

1In a large pot or Dutch oven, heat the olive oil over medium heat.

2Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown.

3Add the garlic and cook for 1 more minute.

4Stir in the stock, tomatoes, saffron, 1 tablespoon of salt and 1 teaspoon of pepper.

5Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

6Meanwhile, fill a medium pot with water, add 2 teaspoons of salt, and bring to a boil. Add the orzo and cook for 7 minutes. Drain and add it to the soup.

7Stir in the cream, return the soup to a simmer, and cook for 10 more minutes, stirring frequently.