Tomato Soup with Orzo - MI Coop Kitchen

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
• Heat the olive oil over medium heat. Add the onions and cook over medium-low heat for the 15 minutes, stirring occasionally, until golden.
• Add the garlic and cook for 1 more minute.
• 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.
• Serve immediately.
• Soups