Ingredients1 h 10 m servings 637 cals
- 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.
- Easy Cleanup
- Try using a liner in your slow cooker for easier cleanup
Per Serving: 637 calories; 52.7 g fat; 36.4 g carbohydrates; 10 g protein; 153 mg cholesterol; 1092 mg sodium. Full nutrition
ReviewsRead all reviews 3
This is a very tasty soup..after it sat in the fridge overnight. It tasted a lot like just the juice when I tasted it right after cooking, so do let this sit overnight for best flavor if you ca...
I thought the spices overwhelmed the soup. It did taste better after being in the refrigerator.