saffron tomato soup

3 tbsp evoo
2 onions, chopped
3 cloves garlic, minced
4 cups chicken stock
1 28-oz can crushed tomatoes
pinch of saffron
salt & pepper
1/2 cup orzo
1/2 cup heavy cream

1. heat the evoo in a pot over medium low heat. add the onions and cook for 15 minutes, stirring occasionally. add the garlic, and cook for another minute.
2. stir in the chicken stock, tomatoes, saffron, 1 tbsp salt, and 1 tsp pepper. bring to a boil, then lower the heat and simmer for 15 minutes. 
3. meanwhile, cook the orzo in a separate pan for 7 minutes. drain, and add to the soup - it will finish off cooking in the soup.
4. next stir in the cream, and simmer for 10 more minutes.
5. serve with gruyere grilled cheese croutons.