Heat the oil: Heat 3.5 tablespoons olive oil in a large stock pot over medium heat.

Add vegetables: Add 0.5 yellow onion, chopped, 1 carrot, chopped, 2 celery stalks, chopped, and 2 garlic cloves, chopped to the pot.

Saute: Saute for about 5 minutes

until softened.

Add tomatoes and broth: Add 2.5 pounds Roma tomatoes, diced and 4 cups of 4.5 cups chicken or vegetable broth to the pot.

Simmer: Bring to a boil, then reduce heat, cover, and cook for 10 minutes

Cook orzo: Stir in 1 cups dried orzo pasta, cover again, and simmer until tender, about 10 more minutes.

Adjust consistency: If too dry, stir in the remaining broth.

Season: Season with 0.5 teaspoons salt and 0.3 teaspoons black pepper.

Garnish and serve: Top with 0.5 cups fresh basil, chopped and serve.