Creamy Tomato-Vodka Soup - cooking recipe

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

Preparation

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 sauteed 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.