Creamy Tomato Vokda Soup

• 1 Tbsp Extra Virgin Olive Oil
• 1 Large Sweet Onion
• 4 Cloves of Garlic (peeled)
• 16oz (2 cups) Vegetable Broth
• 28oz (about 7-8) Medium-size Roma Tomatoes
• 8oz can Tomato Sauce
• 2oz Smooth Vodka (gin would work also for a unique taste)
• 6 Large Sprigs of Fresh Italian Parsley (leaves only)
• 3 Tbsp Fresh Chopped Basil Leaves
• 2 Tbsp Fresh Chopped Oregano
• 1 tsp Salt
• 3 Tbsp Fresh Fine Ground Pepper
• 1 Tbsp Sugar
• 1 cup Whipping Cream (whole milk may be used for a healthier option)

1. Rinse the tomatoes and slice in quarters, set aside. Finely chop (or press) the garlic and set aside. Peel off the outside layer of onion and discard, chop onion in half and then into 1" long half-moons and combine with garlic. Prepare a skillet on med-high heat. Add olive oil and onion/garlic mix and stir frequently for 30-45 seconds, remove from heat.
2. Combine all ingredients except the cream/milk in the slow cooker. Set timer for 5 hours on high heat.
3. Using an imersion blender or food processor, puree the ingredients until desired texture. Gently pour and slowly stir in the cream/milk. Set the slow cooker to low heat and set timer 20-30 min (until thoroughly heated). Prepare any side-dishes, bread, or let the wine breath at this time and enjoy when the timer goes off!

olive oil, sweet onion, garlic, vegetable broth, tomatoes, tomato sauce, vodka, italian parsley, basil, oregano, salt, ground pepper, sugar, whipping cream

Taken from www.epicurious.com/recipes/member/views/creamy-tomato-vokda-soup-50098177 (may not work)