Ina Garten's Easy Tomato Soup

In a large pot or Dutch oven, heat the 3 tablespoons olive oil over medium heat. Add the 3 cups (2 onions) chopped yellow onions and cook, stirring occasionally, until golden brown, about 15 minutes. Add the 1 tablespoon (3 cloves) minced garlic and cook, stirring, for 1 minute more.
Stir in the 4 cups homemade chicken stock or canned chicken broth, one (28-ounce) can crushed tomatoes and their juices, large pinch saffron threads, 2 teaspoons kosher salt, and 1 teaspoon freshly ground black pepper.
Bring the soup to a boil, then reduce the heat and gently simmer for 15 minutes.
If using the 1/2 cup orzo, fill a medium pot with water, add 2 teaspoons salt, and bring to a boil. Add the orzo and cook until tender, 7 to 10 minutes. Drain the orzo and set aside.
☞ TESTER TIP: If you plan to freeze the soup, stop here! Don't cook the orzo or add the cream yet. Freeze the tomato base only, then finish the soup with freshly cooked orzo and cream when you reheat it.
Stir the 1/2 cup heavy cream into the soup, return it to a gentle simmer, and cook for 10 minutes, stirring frequently. Add the cooked orzo and cook for 1 minute more, until heated through. (You can refrigerate the soup and gently reheat it before serving.)
Serve the soup hot with the Grilled Cheese Croutons scattered on top or, if you have a picky eater who doesn't like things to touch, simply serve the croutons on the side.