Tomato Orzo Soup

makes 6-8 servings

1 tablespoon olive oil

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups low-sodium vegetable stock

1 14-ounce can diced fire-roasted tomatoes

1 14-ounce can crushed fire-roasted tomatoes

large pinch smoked paprika

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

1/2 cup orzo

1/2 cup heavy cream

1. Heat the olive oil in a large stock pot or Dutch oven over medium low heat. Add the onions and saute until very soft and golden brown, about 15 minutes. Add the minced garlic and saute until fragrant, about 30 seconds.

2. Stir in the vegetable stock, both cans of fire-roasted tomatoes, paprika, salt, and pepper. Bring the soup to a boil, then reduce the heat to medium low and simmer for 15 minutes.

3. Increase the heat to medium, add the orzo and cook at a low boil for seven minutes. Then reduce the heat back to low, stir in the heavy cream, and simmer for 10 minutes more, stirring frequently to prevent the orzo from sticking to the bottom of the pot. Serve immediately.