Slow Cooker Creamy Tomato Soup

Name: Slow Cooker Creamy Tomato Soup
Total time: 210
Yield: 8
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

Recipe by faithloren from allrecipes.com

Dinner 4 Hr. 30 Mins.

Ingredients

8 servings

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1 tablespoon extra-virgin olive oil
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2 onions, sliced
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2 cloves garlic cloves, smashed and peeled, or more to taste
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2 (28 ounce) cans Italian-style plum tomatoes, drained
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4 cups vegetable broth

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1 (28 ounce) jar tomato sauce
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6 sprigs flat-leaf parsley
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1 teaspoon salt
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1 teaspoon white sugar
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2 cups half-and-half

Instructions

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.
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.
Puree the soup using an immersion blender.
Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.