Slow Cooker Creamy Tomato Soup

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. 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. Puree the soup using an immersion blender.

4. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.

Cook's Notes:

You can use a food processor to puree soup. Work in batches. Be careful as soup will be hot.

Substitute chicken broth for the vegetable broth if preferred.