Creamy Tomato-Vodka Soup Beth Hensperger   From Every Day with Rachael Ray September 2007 EIGHT SERVINGS Prep Time: 20 min Cook Time: 5 1/2 hr 1 tablespoon extra-virgin olive oil 2 onions, sliced 2 to 3 small cloves garlic, smashed and peeled One 32-ounce container (4 cups) vegetable broth Two 28-ounce cans Italian plum tomatoes, drained One 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 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. Cover and cook on high heat to stew the tomatoes, 5 hours. Discard the parsley sprigs. 3. 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.

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