Tipsy Tomato Soup


  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 2 onions, sliced
  • 2 small cloves garlic, minced
  • 4 cups vegetable broth or chicken broth
  • 2 (28 oz) cans plum tomatoes, drained
  • 1 (15 oz) can tomato sauce
  • 1/4 cup vodka
  • 4 sprigs flat-leaf parsley
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups half-and-half


In a medium skillet, heat the olive oil and butter over medium heat. Add the onions and garlic and cook, stirring often, for 30 seconds, until soft. Add the rest of the ingredients, except half-and-half to slow cooker; add the sautéed onions and garlic. Cover and cook on high heat to stew the tomatoes for 5 hours. Discard the parsley sprigs. Using a food processor, puree the soup in batches (careful, 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. Serve with garlic croutons or grilled cheese sandwiches.