Tomato Basil Soup with Orzo Pasta

2 large cans crushed tomatoes
2 cups chicken broth
1 small onion-chopped
18 fresh basil leaves-chopped
1/2 cup butter
1 cup heavy cream
2 tablespoons sugar
1 teaspoon salt
1/2 pound orzo

Chop onion and saute until onion is translucent. Add tomatoes and chicken broth. Let boil for about 5 minutes. Then add butter, cream, sugar, salt and basil. Let simmer for about 20 minutes. In a seperate pot, cook 1/2 a pound of orzo, as directed on package. Remove from heat and drain when orzo is still a little crunchy (it will finish cooking in the soup). When there is about five minutes to go, add the orzo and let it finish cooking. Enjoy!

*For freezing I actually let the soup cool a little bit before adding the slightly crunchy orzo pasta so it wouldn't continue to cook since it would be cooked again when reheated.