This rich, creamy, tomato soup is easily made in a slow cooker and features Italian plum tomatoes and half-and-half. It makes for a great go-to on a cold winter day.
Ingredients:
1 tablespoon extra-virgin olive oil
2 onions, sliced
2 cloves garlic cloves, smashed and peeled, or more to taste
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.
