CREAMY CROCK POT TOMATO SOUP

CREAMY CROCK POT TOMATO SOUP 1 tablespoon extra-virgin olive oil 2 onions, sliced 2 cloves garlic cloves, smashed and peeled, or more to taste 2 (28 ounce) cans Italian-style plum tomatoes, drained 4 cups vegetable broth 1 (28 ounce) jar tomato sauce 6 sprigs flat-leaf parsley 1 teaspoon salt 1 teaspoon white sugar 2 cups half-and-half 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. 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. Puree the soup using an immersion blender. Stir half-and-half into pureed soup. Cover and cook until heated through, 20 to 30 minutes.