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“Everyday with Rachael Ray. This is made in a crock pot! YUM.”
READY IN:
6hrs 20mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. In a medium skillet, heat the olive oil over medium-high heat. Add the onions and garlic and cook, stirring often, for 30 seconds.
  2. Add the broth, tomatoes, tomato sauce, vodka, parsley, salt and sugar to the slow cooker; add the sautéed onions and garlic.
  3. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs.
  4. Using an immersion blender or a food processor, puree the soup in batches (be careful—the liquid is hot).
  5. Stir in the half-and-half. Cook in the covered slow cooker on low heat until heated through, 20 to 30 minutes.

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