Warm the olive oil in a large pot over medium heat. Cook the onion until soft, about 5 minutes. Add the garlic and cook 30 seconds, then stir in the tomato paste and cook until darkened, 1 to 2 minutes.

Pour in the crushed tomatoes and broth. Add the oregano, basil, salt, and pepper. Raise the heat to medium‑high and bring to a boil.

Stir in the orzo, lower the heat to a gentle simmer, and cook uncovered for 8 to 10 minutes, stirring occasionally, until the pasta is tender.

Remove the pot from the heat and stir in the heavy cream. Taste and adjust the seasoning.

Ladle the soup into bowls, top with fresh basil and Parmesan, and serve hot.