Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 onions, sliced
- 2 to 3 small cloves garlic, smashed and peeled
- One 32-ounce container (4 cups) vegetable broth
- Two 28-ounce cans Italian plum tomatoes, drained
- One 15-ounce can tomato sauce
- 1/4 cup vodka
- 6 sprigs flat-leaf parsley
- 1 teaspoon salt
- 1 teaspoon sugar
- 2 cups half-and-half
Description
Rachael Ray Magazine
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