Tomato Basil Orzo Soup

2 tablespoons olive oil
1 large yellow onion, diced
4 garlic cloves, minced
4 cups low sodium chicken broth
1 can (28 oz.) San Marzano tomatoes, pureed in blender, food processor or with an immersion blender
1 heaping teaspoon dried basil leaves
Salt and pepper to taste
1/2 cup orzo
1/2 cup heavy cream

In a large soup pot or Dutch oven, heat olive oil over medium high heat. Add the onions, reduce the heat to low and cook for 15 to 20 minutes, stirring occasionally until golden brown. Add the garlic and continue to cook for 2 to 3 additional minutes.

Add chicken broth, pureed tomatoes, basil, salt and pepper. Bring the soup to a boil and then reduce heat to maintain a simmer. Cook for 15 minutes.

While soup is simmering, fill a medium saucepan with water and cook orzo according to package directions; drain. Add orzo to soup and stir in cream. Simmer for 10 minutes, stirring frequently.

Makes 6 servings