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Prep Time: 20 Minutes Cook Time: 360 Minutes |
Ready In: 380 Minutes Servings: 8 |
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Everyday with Rachael Ray. This is made in a crock pot! YUM. 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.
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