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.
Meanwhile, cook orzo. Drain and add to soup. Stir in cream; return to simmer on low and cook 10 more minutes, stirring frequently.
268 calories per serving.
Go to full version of