Creamy Tomato-Orzo Soup

On a cold and rainy night in LA there is nothing better to me than creamy tomato soup.  I have made many different versions but this one seems to be our favorite at the moment.  The saffron really gives it an earthy flavor.  You can chose to use pasta or no pasta.  I used orecchiette because that was all I had but I would recommend something smaller like orzo. 

Serves: 4-6

Ingredients: 

• 3 tablespoons good olive oil
• 2 onions yellow onions, chopped 
• 1 tablespoon minced garlic (3 cloves)
• 4 cups chicken stock, preferably homemade
• 1 (28-ounce) can crushed tomatoes, preferably San Marzano
• Large pinch of saffron threads
• Kosher salt and freshly ground black pepper
• 1/2 cup orzo pasta (optional) 
• 1/2 cup heavy cream

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. 

2. Stir in the chicken stock, tomatoes, saffron, 1-2 teaspoon of salt and 1/2 teaspoon pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.

3. Meanwhile, fill a medium pot with water, add salt and bring to a boil. Add the orzo and cook for 7 minutes. (It will finish cooking in the soup.) 

4. 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.

Serve with crusty bread!