Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 onions, sliced
- 2 cloves garlic cloves, smashed and peeled, or more to taste
- 2 (28 ounce) cans Italian-style plum tomatoes, drained
- 4 cups vegetable broth
- 1 (28 ounce) jar tomato sauce
- 6 sprigs flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon white sugar
- 2 cups half-and-half
Directions
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Heat olive oil in a medium skillet over medium-high heat. Add onions and garlic. Cook, stirring often until fragrant, about 30 seconds. Place in the bottom of a slow cooker.
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Add plum tomatoes, vegetable broth, tomato sauce, parsley sprigs, salt, and sugar to the slow cooker. Cover and cook on High until tomatoes are stewed, 3 to 4 hours. Remove parsley sprigs.
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Puree the soup using an immersion blender.
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Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.
Cook’s Notes:
You can use a food processor to puree soup. Work in batches. Be careful as soup will be hot.
Substitute chicken broth for the vegetable broth if preferred.
