- Prep Time: 10 minutes
- Total Time: 25 minutes
- Yield: 8 servings
In a large, heavy-bottomed pot melt butter over medium heat. Add onion and cook until soft and translucent. When almost done, add garlic and cook another 2 minutes. Stir in tomatoes, chicken broth, and basil and season with pepper.
Bring mixture to a boil and then reduce heat to a simmer. Cover and simmer for 15 minutes, stirring occasionally.
Cook orzo according to package directions. Add orzo and cream to soup and stir well. Serve with grated Romano cheese.