Categories: Main Dish, Rachael Ray, Soup, Vegetarian

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.

Email to a friend | Print this recipe | Back