Kosher or coarse salt and freshly ground black pepperto taste
Heat the oil in a large soup pot over medium-low heat. Add the onions and sauté for 10 minutes, until they start to turn golden brown. Add the garlic and sauté for 2 minutes more.
Add the canned tomatoes, broth, tomato paste and saffron -- if using -- to the pot, turn the heat to high, and bring to a simmer. Reduce the heat to medium-low and continue to gently simmer, uncovered, for another 20 minutes. Stir in the cream, and make sure to heat through. Taste and adjust the seasonings.