Creamy Tomato-Vodka Soup

By Mary-2

Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 onions, sliced
• 2 to 3 small cloves garlic, smashed and peeled
• One 32-ounce container (4 cups) vegetable broth
• Two 28-ounce cans Italian plum tomatoes, drained
• One 15-ounce can tomato sauce
• 1/4 cup vodka
• 6 sprigs flat-leaf parsley
• 1 teaspoon salt
• 1 teaspoon sugar
• 2 cups half-and-half

Preparation

Step 1

Directions:

In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.

Add the broth, tomatoes, tomato sauce, vodka, parsley, salt and sugar to the slow cooker; add the sautéed onions and garlic. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs.

Using an immersion blender or a food processor, puree the soup in batches (be careful—the liquid is hot). Stir in the half-and-half. Cook in the covered slow cooker on low heat until heated through, 20 to 30 minutes.