Tomato and Orzo Soup

I make this tomato and orzo soup for my Nanny Family often on cold winter nights. I don’t add croutons like the recipe calls for but I do often serve the soup to the children with a grilled cheese sandwich. 

You Will Need:

3 tablespoons olive oil
3 cups yellow onions (about 2 onions), diced small
3 cloves garlic, minced
1 bay leaf
1 quart unsalted chicken stock
1 28-ounce can crushed tomatoes, preferably San Marzano
1 pinch saffron threads
1 tablespoon kosher salt
12 turns fresh-cracked black pepper
1/2 cup orzo pasta
1/2 cup heavy cream

What to Do:

1. In a large pot, heat the olive oil over medium heat. Add the onions and cook over medium-low heat until translucent and caramel brown, about 10 to 15 minutes. Stir often to prevent scorching. Add a tablespoon of water as necessary to prevent uneven browning.
2. Add the garlic and bay leaf and cook, stirring, for one minute more.
3. Stir in the tomatoes, chicken stock, saffron threads, salt, and pepper. Bring the soup to a boil, then lower to a steady simmer and cook, uncovered, for 15 minutes.
4. While the soup is cooking, bring a small pot of salted water to a boil and cook the orzo until very al dente, about 6 or 7 minutes. The orzo should be undercooked. Drain the orzo and add to the soup.
5. Stir the cream into the soup. Return to a simmer and cook for 10 more minutes. Taste for seasoning, and serve with croutons. 

Reference:

Soup from unpeeledjournal.com

Photo by Stephanie Felzenberg