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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
3 tablespoon(s) olive oil |
3 cup(s) sweet onions chopped |
1 tablespoon(s) minced garlic |
4 cup(s) low sodium vegetable broth |
1 can(s) 28 oz crushed tomatoes |
1 pinch(s) saffron (large) |
1 teaspoon(s) coarse salt |
1 teaspoon(s) fresh ground pepper |
1/2 cup(s) orzo |
1/2 cup(s) heavy cream |
Directions:
1. Heat oil on medium. Add onions and cook on medium low for about 15 minutes, stirring occasionally until golden brown. Add garlic; cook one minute. Stir in broth, tomatoes, saffron, salt and pepper. Bring to boil and simmer 15 minutes.
2. Meanwhile, cook orzo. Drain and add to soup. Stir in cream; return to simmer on low and cook 10 more minutes, stirring frequently.
3. calories per serving.
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