Slow Cooker Tomato Soup

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
• 1/2 cup unsalted butter, softened
• 1/4 cup onion powder
• 2 tablespoons ground black pepper
• 2 tablespoons grated Parmesan cheese
• 6 bay leaves
• 1 teaspoon white sugar

Directions

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.

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