Slow Cooker Tomato Soup - cooking recipe

Ingredients

1 (46 fluid ounce) bottle low-sodium vegetable juice (such as V8(R))
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

Preparation

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.