Creamy Tomato-Vodka Soup

Everyday with Rachael Ray. This is made in a crock pot! YUM.

• Ready In: 6 hrs 20 mins
• Serves: 8

Ingredients

• 1  tablespoon extra virgin olive oil
• 2  onions, sliced
• 2 -3  small garlic cloves, smashed and peeled
• 1 (32 ounce) container vegetable broth (4 cups)
• 2 (28 ounce) cans Italian plum tomatoes, drained
• 1 (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

Directions

1. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.
2. Add the broth, tomatoes, tomato sauce, vodka, parsley, salt and sugar to the slow cooker; add the sautéed onions and garlic.
3. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs.
4. Using an immersion blender or a food processor, puree the soup in batches (be careful—the liquid is hot).
5. Stir in the half-and-half. Cook in the covered slow cooker on low heat until heated through, 20 to 30 minutes.