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Creamy Tomato-Vodka Soup

Posted on by Ali Madsen

Ingredients

1 tablespoon extra-virgin olive oil

2 onions, sliced

2 - 3 small cloves garlic, smashed and peeled

1 32 ounce container (4 cups) vegetable broth

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

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.

Recipe adapted from www.rachaelraymag.com

 

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