I always cook for work on Monday, and this week we wanted tomato soup. Here is my personal favorite! Serve with crackers, toast, or even a grilled cheese!
Preparation Time
10 mins
Cooking Time
60 mins
Total Time
1 hr 10 mins
Calories
637 Calories
Recipe Instructions
Step 1
Pour vegetable juice, tomato puree, chicken broth, heavy cream, and olive oil in a slow cooker. Stir butter, onion powder, pepper, Parmesan cheese, bay leaves, and sugar into the juice mixture.
Step 2
Cook on High for 1 hour. Remove bay leaves to serve.
Ingredients
½ cup unsalted butter, softened
1 teaspoon white sugar
1 pint heavy whipping cream
2 tablespoons grated Parmesan cheese
2 tablespoons ground black pepper
3 cups low-sodium chicken broth
6 bay leaves
3 tablespoons extra-virgin olive oil
3 (15 ounce) cans tomato puree
¼ cup onion powder
1 (46 fluid ounce) bottle low-sodium vegetable juice (such as V8®)
