Heat the olive oil in a large skillet or pot over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Add the orzo pasta to the skillet and toast it lightly for 1-2 minutes, stirring constantly, until it smells slightly nutty. This step enhances the pasta's flavor.

Pour in the vegetable broth and the crushed tomatoes. Stir well to combine everything, scraping any bits from the bottom of the skillet.

Bring the mixture to a simmer, then reduce the heat to low, cover the skillet, and cook for about 10-12 minutes, stirring occasionally, until the orzo is al dente and most of the liquid has been absorbed.

Stir in the heavy cream, salt, and black pepper. Continue to cook for another 2-3 minutes, uncovered, until the sauce has thickened to your desired consistency.

Remove the skillet from the heat. Stir in most of the fresh basil (reserving some for garnish) and the grated Parmesan cheese until the cheese is melted and the basil is well distributed.

Serve the creamy tomato basil orzo immediately, garnished with the remaining fresh basil and extra Parmesan cheese if desired.