Easy Tomato Soup & Grilled Cheese

Winter seems to have finally arrived in Wilmington.  This past Sunday seemed like the perfect opportunity to whip up this tomato soup, from Ina's new cookbook.  The Panthers were playing, the weather was dreary, and this soup was delicious, made only better by my Grilled Gruyere Sandwiches.

Ingredients:
3 tbsp. olive oil
2 yellow onions
3 cloves garlic 
4 cups low sodium chicken broth
1 28oz can of crushed tomatoes
lg. pinch of saffron 
1/2 cup of orzo
salt/pepper
1/2 cup heavy cream

Making it Happen:
Saute onions in olive oil for 15 minutes or until caramelized.  Add garlic, saute an additional minute. Add tomatoes, chicken broth, saffron, 1 tablespoon of salt, 1 teaspoon of pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.  Meanwhile, cook the orzo for 7 minutes in a pot of salted, boiling water.  Drain and add to soup, along with heavy cream. Bring soup back to a simmer and cook for an additional 10 minutes.  Spoon into large bowls and serve with Grilled Gruyere Sandwiches.