Slow Cooker Tomato Soup recipe

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Ingredients

1 (46 fluid ounce) bottle low-sodium vegetable juice (such as V8®)
3 (15 ounce) cans tomato puree
3 cups low-sodium chicken broth
1 pint heavy whipping cream
3 tablespoons extra-virgin olive oil
½ cup unsalted butter, softened
¼ cup onion powder
2 tablespoons ground black pepper
2 tablespoons grated Parmesan cheese
6 bay leaves
1 teaspoon white sugar

Nutrition Info

637.3 calories
carbohydrate: 36.4 g
cholesterol: 152.8 mg
fat: 52.7 g
fiber: 6.6 g
protein: 10 g
saturatedFat: 29.5 g
servingSize: -
sodium: 1091.8 mg
sugar: 20.2 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

  2. Cook on High for 1 hour. Remove bay leaves to serve.

Recipe Yield

6 servings

Recipe Note

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!

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