-3 T. good olive oil
-3 c. yellow onions, chopped (2 onions)
-1 T. minced garlic (3 cloves)
-4 cups vegetable stock
-1 (28-ounce) can crushed tomatoes, preferably san marzano
-salt and freshly ground black pepper
-1/2 c. orzo
-1/2 c. heavy cream
1. in a large pot or dutch oven, heat the olive oil over medium heat. add the onions and cook over medium-low heat for 15 minutes, stirring occasionally, until golden brown. add the garlic and cook for 1 more minute.
2. stir in the vegetable stock, tomatoes, 1 tablespoon salt and 1 teaspoon pepper. bring the soup to a boil, then lower the heat and simmer for 15 minutes.
3. meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. add the orzo and cook for 7 minutes.
4. drain the orzo and add it to the soup. stir in the cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.
recipe adapted from the food network