Instructions
Heat oil in a large skillet over medium heat. Add onions, garlic, salt, and pepper and cook until onions are soft about 5 minutes. Stir
occasionally. Put mixture from skillet into a 5 or 6 quart crockpot. Add the tomatoes and parsley sprigs. Pour broth over contents, cover and cook on high for 4 to 5 hours or on low for 8 to 10 hours.
When done cooking remove parsley sprigs.
Pour cooked soup in small batches into a blender or processor and puree. Return the soup to the crockpot and whisk half and half into the tomato base
until well blended. Cover and cook on low until heated through, about 30 minutes. Garnish with parsley leaves, if desired. Serve.
|
