Ingredients

• 1 tablespoon extra-virgin olive oil
• 2 onions , sliced
• 2 cloves garlic cloves , smashed and peeled, or more to taste
• 2 , 28 ounce
• 4 cups vegetable broth
• 1 , 28 ounce
• 6 sprigs flat-leaf parsley
• 1 teaspoon salt
• 1 teaspoon white sugar
• 2 cups half-and-half

Instructions

1. 1 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.
2. 2 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.
3. 3 Puree the soup using an immersion blender.
4. 4 Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Nutrition per serving