Packed with flavor and you will want to make this more often.
3 tablespoons olive oil
3 cups (2 onions) chopped yellow onions
1 tablespoon (3 cloves) minced garlic
4 cups homemade chicken stock or canned chicken broth
One 28-ounce can crushed tomatoes, preferably San Marzano
Large pinch saffron threads
1 tablespoon kosher salt, or to taste
1 teaspoon freshly ground black pepper
1/2 cup orzo, uncooked (optional)
1/2 cup heavy cream
Grilled Cheese Croutons
Step 1: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onions and cook over medium-low heat, stirring occasionally, until golden brown. Add the garlic and cook for 1 more minute. Stir in the chicken stock, tomatoes and their juices, saffron, 1 tablespoon salt, and pepper. Bring the soup to a boil, then lower the heat and gently simmer for 15 minutes.
Step 2: If using the orzo, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook for 7 minutes, until almost but not quite completely al dente. Drain the orzo and add it to the soup.
Step 3: Stir the cream into the soup, return it to a gentle simmer, and cook for 10 more minutes, stirring frequently. (You can refrigerate the soup and gently reheat it before serving.)
Step 4: Serve the soup hot with the grilled cheese croutons scattered on top.