Sauté 1 small onion in evoo. Mince 2 cloves of garlic, add to onion mix.
Add 2 cups chicken or veg stock
Add 1 15 oz can crushed or diced tomatoes
Add large pinch of saffron threads
Add salt & pepper & bring to a boil
Lower heat & simmer for 15 min

Meanwhile, fill a medium pot with water, add 2 teaspoons salt and bring to a boil. Add 1/4 orzo macaroni and cook for 7 minutes. (It will finish cooking in the soup.) Drain the orzo and add it to the soup. Stir in the 1/4 cup cream, return the soup to a simmer and cook for 10 more minutes, stirring frequently.