Tomato Soup with Orzo
Serves 10-16

2 tablespoons olive oil
2 large onions, diced
8 cups vegetable stock
58 ounces chopped tomatoes (1 large can)
1/2 teaspoon red pepper flakes
1/2 cup basil, chopped
8 ounces orzo
1/2 cup heavy cream

Heat a large saucepan over medium high, add olive oil and onion to the saucepan and sauté until translucent, 3 to 5 minutes. Add vegetable stock, tomatoes, red pepper and basil. Bring to a boil and simmer for 15 minutes. Remove from heat and let cool slightly, then puree in a blender or food processor or using a stick blender. Add orzo, bring to a boil, reduce to simmer and cook until orzo is al dente. Stir in heavy cream and serve immediately.