Type what you have

Ingredients

• ✓ tomato puree
• ground beef
• onion
• garlic
• tomato paste
• sugar
• italian seasoning
• salt

Instructions

1. 1 Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Stir in onion and garlic; cook 1 to 2 minutes.
2. 2 In a slow cooker combine ground beef mixture, tomato puree, tomato paste, sugar, Italian seasoning and salt. Cook on low for 4 hours.

By KINGJN

Ingredients

• ✓ tomato puree
• olive oil
• onion
• water
• oregano
• basil
• salt
• black pepper

Instructions

1. 1 Heat olive oil in a large saucepan over medium heat. Add onions and sauté in hot oil until just starting to turn golden, 5 to 8 minutes. Stir in tomato purée, water, oregano, basil, salt, and pepper until combined.
2. 2 Bring sauce to a simmer. Reduce heat to medium-low, cover, and simmer until flavors blend, about 30 minutes.

By koko

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• tomato
• oregano
• parsley
• romano cheese
• parmesan cheese
• bay leaf
• onion powder

Instructions

1. 1 Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until aromatic and tender, about 1 minute.
2. 2 Stir in crushed tomatoes, tomato puree, oregano, parsley, Romano cheese, Parmesan cheese, bay leaves and onion powder. Reduce heat to low and simmer for at least 40 minutes.

By EIORE

Ingredients

• ✓ tomato puree
• olive oil
• onion
• tomato
• salt
• pepper

Instructions

1. 1 In a large skillet over medium heat, cook onion in olive oil until translucent. Stir in tomatoes, cook until juice begins to thicken. Stir in puree, salt and pepper. Reduce heat and simmer 15 minutes more, until rich and thick.

By Lima

Ingredients

• ✓ tomato puree
• strawberry preserves
• red wine vinegar
• brown sugar
• chili powder
• red pepper flake
• cumin
• cayenne pepper
• black pepper
• kosher salt

Instructions

1. 1 Combine strawberry preserves, tomato puree, vinegar, sugar, chili powder, red pepper flakes, cumin, cayenne, and black pepper in a medium pot. Whisk to remove any lumps.
2. 2 Bring strawberry mixture to a slow simmer over medium-low heat. Cook until sauce evenly coats the back of a metal spoon and is glossy, about 30 minutes, whisking frequently; never allow the bottom of the pot to scorch. Season with kosher salt.
3. 3 Remove sauce from heat and let cool before transferring to a tightly sealed quart-sized container.

By alexisgoins

Ingredients

• ✓ tomato puree
• water
• heavy cream
• ginger root
• cayenne pepper
• lemon juice
• cumin
• salt
• black pepper
• white sugar
• vegetable oil
• mustard seed
• garlic
• shrimp
• salt
• black pepper

Instructions

1. 1 Place tomato puree in a measuring cup. Add enough water to make a total measure of 1 cup; pour into a medium bowl. Stir in cream, ginger, cayenne pepper, lemon juice, cumin, 1 teaspoon salt, black pepper to taste, and sugar. Cover and refrigerate until needed.
2. 2 Heat oil in a large frying pan over medium-high heat. Add mustard seeds. As soon as they begin to pop, add garlic. Stir once and add shrimp. Cook and stir until shrimp turn opaque; sprinkle with salt and pepper to taste.
3. 3 Stir in pink sauce and heat gently without boiling; serve over hot cooked pasta or rice.

By MARBALET

Ingredients

• ✓ tomato puree
• green bell pepper
• carrot
• garlic
• tomato
• herb seasoning
• basil
• red pepper flakes
• olive oil

Instructions

1. 1 Place green bell pepper, carrot, and garlic cloves into a food processor and pulse a few times until the vegetables are very finely chopped.
2. 2 Transfer chopped vegetables into a large saucepan. Stir in tomato puree, crushed tomatoes, Italian seasoning, basil, and red pepper flakes; bring to a boil. Reduce heat to low and simmer uncovered until sauce has thickened, about 30 minutes. Stir in olive oil and simmer 1 to 2 more minutes. Sauce may be refrigerated up to 1 week.

By 1st Grambo

Ingredients

• ✓ tomato puree
• canola oil
• onion
• tomato
• tomato sauce
• garlic powder
• oregano
• basil
• salt
• white sugar
• black pepper

Instructions

1. 1 Heat the canola oil in a skillet over medium heat, and saute the onion until tender.
2. 2 In a slow cooker, mix the onion and remaining oil, crushed tomatoes, tomato sauce, tomato puree, garlic powder, oregano, basil, salt, sugar, and pepper.
3. 3 Cover slow cooker, and cook sauce 8 hours on Low.

By EMIBANANA

Ingredients

• ✓ tomato puree
• butter
• olive oil
• onion
• garlic
• ground beef
• mild sausage
• italian seasoning
• salt
• rosemary
• oregano
• black pepper
• water
• tomato paste

Instructions

1. 1 Heat butter and olive oil together with onion and garlic in a large pot over medium heat; cook and stir ground beef and sausage in the onion mixture until browned and crumbly, 10 to 15 minutes. Stir Italian seasoning, salt, rosemary, oregano, and black pepper into ground beef-sausage mixture; simmer for 20 minutes.
2. 2 Pour water, tomato puree, and tomato paste into ground beef-sausage mixture; simmer, stirring occasionally, over low heat until flavors have combined, at least 2 hours.

By Dog Fish Head aka Fabius

Ingredients

• ✓ tomato puree
• olive oil
• yellow onion
• garlic
• pork shoulder roast
• white wine
• water
• oregano
• parsley
• thyme
• rosemary
• garlic powder
• salt
• black pepper
• water
• white sugar

Instructions

1. 1 Heat olive oil in a large stock pot over medium heat. Saute onions and garlic until lightly browned. Place pork shoulder in pot, and pour in 1/2 cup white wine and 3 cups water. In a small bowl, combine oregano, parsley, thyme, rosemary, garlic powder, salt and pepper. Sprinkle 1/4 of spice mixture over pork. Cover, and cook for 30 minutes turning occasionally. Add water periodically if needed.
2. 2 Pour in tomato puree. Fill cans with water, and pour in (about 6 cups). Stir in remaining spice mixture and the sugar. When liquid starts to bubble, reduce heat to low, cover, and cook for 4 to 5 hours. Stir occasionally, and adjust seasonings to taste.

By Carla R Bure

Ingredients

• ✓ tomato puree
• garlic
• mushroom
• vegetable oil
• spinach
• garlic salt
• italian seasoning
• soft tofu
• instant lasagna noodle

Instructions

1. 1 Preheat oven to 375 degrees F (190 degrees C).
2. 2 In a large skillet, saute garlic and mushrooms in oil until all the liquid is cooked out. Add 1/3 tomato puree to mushrooms and garlic, cook 2 to 3 minutes, and remove from heat.
3. 3 In a microwave-safe bowl, combine spinach, garlic salt, Italian seasoning and tofu. Blend until the mixture is an even consistency. Heat in a microwave on high for 2 minutes.
4. 4 In a 9x9 inch baking pan, pour one thin layer of remaining tomato puree, a layer of noodles, 1/2 the tofu mixture, the mushroom sauce, a layer of noodles, 1/2 the tofu mixture, a layer of tomato puree, a layer of noodles, and a final layer of tomato puree.
5. 5 Bake 45 minutes in the preheated oven.

By Shaun

Ingredients

• ✓ tomato puree
• ground beef
• bread crumb
• yellow onion
• garlic
• parsley
• egg
• spaghetti sauce
• tomato

Instructions

1. 1 Gather all ingredients.
2. 2 Place ground beef, bread crumbs, onion, garlic, parsley, and egg in a large bowl. Mix well until evenly combined; shape into 16 meatballs.
3. 3 Pour spaghetti sauce and crushed tomatoes into the slow cooker; stir in tomato puree. Place the meatballs into the sauce mixture.
4. 4 Cover and cook on Low for 6 to 8 hours.
5. 5 Enjoy!

By HUNNIE0913

Ingredients

• ✓ tomato puree
• chicken broth
• cheese tortellini
• olive oil
• mild sausage
• onion
• garlic
• italian seasoning
• spinach

Instructions

1. 1 Pour 1 can broth into a small saucepan and add tortellini; bring to a boil. Cook tortellini until tender yet firm to the bite, about 5 minutes.
2. 2 Heat oil in a large stockpot over medium heat; cook and stir sausage, onion, garlic, and Italian seasoning until sausage is browned and crumbly, 5 to 10 minutes. Add tortellini-broth mixture, remaining can of broth, tomato puree, and spinach to sausage mixture; cover stockpot and simmer until flavors blend, about 30 minutes.

By Stephanie

Ingredients

• ✓ tomato puree
• eggplant
• salt
• salt
• garlic
• basil leaf
• olive oil
• penne pasta
• ricotta salata
• cayenne pepper

Instructions

1. 1 Combine eggplant and 2 tablespoons salt in a large bowl with water to cover. Place a plate on top of the eggplant to weigh it down and keep it covered in water for about 30 minutes. Drain and rinse eggplant in cool water. Pat dry and cut into cubes.
2. 2 Combine tomato puree, 1 teaspoon rock salt, garlic, and basil in a saucepan over medium-low heat. Simmer, stirring occasionally, until sauce flavors combine, 5 to 10 minutes.
3. 3 Meanwhile, heat olive oil in a skillet over medium-high heat. Saute eggplant until golden brown, 5 to 10 minutes. Drain on paper towels.
4. 4 Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and toss with the tomato-basil sauce; divide into 4 serving bowls. Top with eggplant. Sprinkle 1/4 the ricotta and 1/4 the diced pepper over each bowl.

By Buckwheat Queen

Ingredients

• ✓ tomato puree
• olive oil
• eggplant
• basil
• salt
• olive oil
• garlic
• mozzarella cheese
• oregano
• parmesan cheese

Instructions

1. 1 Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
2. 2 Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
3. 3 Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
4. 4 Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
5. 5 Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
6. 6 Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
7. 7 Editor's Note:
8. 8 Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing. We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

By AndreaCiotti

Ingredients

• ✓ tomato puree
• conchiglie pasta
• olive oil
• fennel bulb
• zucchini
• celery
• shallot
• garlic
• red chile pepper
• prawn
• fennel seed
• salt
• black pepper

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes; drain, reserving 3 tablespoons of the water.
2. 2 Heat 1 tablespoon olive oil in large skillet or wok over medium-high heat. Saute fennel, zucchini, celery, shallots, garlic, and red pepper in hot oil until fragrant, 1 to 2 minutes; add prawns and continue to cook until prawns have changed color, about 1 minute per side.
3. 3 Pour tomato puree over the vegetables; add fennel seed and stir. Bring mixture to a simmer and cook until the vegetables are slightly tender, 5 to 7 minutes. Stir reserved water from boiling the pasta into the sauce mixture. Season sauce with salt and freshly ground black pepper. Pour sauce and vegetable mixture over the drained pasta, add 1 tablespoon olive oil, and stir to coat.

By deliciousbali

Ingredients

• ✓ tomato puree
• olive oil
• onion
• garlic
• tuna
• tomato
• black olive
• basil
• oregano
• black pepper
• angel hair pasta
• parmesan cheese

Instructions

1. 1 Heat olive oil in a skillet over medium heat. Stir in onion and garlic, and cook until tender. Mix in tuna and peeled tomatoes; cook until heated through. Mix in olives. Season with basil, oregano and pepper. Cook and stir 5 minutes. Stir in tomato puree. Cover, reduce heat to low and simmer 30 minutes, stirring occasionally.
2. 2 Bring a large pot of lightly salted water to a boil. Place angel hair pasta in pot and cook 4 minutes, or until al dente. Serve topped with the sauce and sprinkled with Parmesan cheese.

By AIRAMA

Ingredients

• ✓ tomato puree
• eggplant
• salt
• vegetable oil
• flour
• olive oil
• onion
• garlic
• basil
• salt
• mozzarella cheese
• parmesan cheese

Instructions

1. 1 Place a single layer of eggplant slices in a colander sitting on a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with remaining eggplant. Place a plate on top and add a weight to put pressure on the eggplant slices. Let stand at room temperature for about 1 hour.
2. 2 Rinse eggplant slices under running cold water to wash off all the salt. Pat dry on all sides with paper towels.
3. 3 Heat oil in a deep skillet over medium-high heat. Dredge eggplant slices in flour on both sides and add to the hot oil, working in batches. Deep fry eggplant until golden, 2 to 3 minutes per side. Drain on paper towels.
4. 4 Heat olive oil in a large pot over medium heat; cook garlic and onion until soft and translucent, about 5 minutes. Add tomato puree, 4 basil leaves, and salt. Cook, stirring often, until sauce starts to thicken, about 20 minutes. Remove sauce from heat. Discard garlic and stir in remaining 4 leaves basil.
5. 5 Preheat oven to 350 degrees F (175 degrees C).
6. 6 Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, a total of 3 to 5, finishing with tomato sauce and grated Parmesan cheese.
7. 7 Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from oven and let stand for 20 minutes before serving.

By Beatrice

Ingredients

• ✓ tomato puree
• pork shoulder roast
• salt
• black pepper
• olive oil
• carrot
• red onion
• shallot
• garlic
• red wine
• beef broth
• parsley
• thyme

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Rinse and dry pork roast. Season all sides with salt and pepper.
3. 3 Heat olive oil in a cast iron skillet over medium-high heat. Add roast to the hot skillet; turn and sear until browned and crisp, about 3 minutes per side. Transfer roast to a large lidded baking dish, leaving pan drippings in the skillet.
4. 4 Add carrots, onion, shallot, and garlic to the hot skillet and reduce heat to medium. Sauté in the pan drippings until onion has softened and turned translucent, about 5 minutes; do not overcook.
5. 5 Pour red wine, beef broth, and tomato purée over the roast in the baking dish. Add sautéed vegetables, parsley, and thyme.
6. 6 Cover and bake in the preheated oven until meat pulls apart easily, 2 to 3 hours.

By Alison Willette

Ingredients

• ✓ tomato puree
• beef oxtail
• olive oil
• salt
• black pepper
• yellow onion
• garlic
• tomato sauce
• chicken broth
• oxtail
• sherry vinegar
• thyme
• oregano
• rosemary
• kosher salt
• red chili flake

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Lightly oil a baking pan large enough to hold oxtails in a single layer.
2. 2 Rub oxtail sections with olive oil; season with salt and black pepper. Place onion and garlic in prepared pan; place oxtails on top.
3. 3 Roast in the preheated oven 25 minutes. Flip oxtails; continue roasting until well browned, 20 to 35 minutes more.
4. 4 Add tomato sauce, chicken stock, vinegar, thyme, oregano, rosemary, 1 teaspoon kosher salt, and red pepper flakes to the baking pan; stir and transfer mixture to a large pot. Place over medium-high heat until sauce begins to simmer. Cover, reduce heat, and simmer over low heat until oxtails very tender and easily separate from bones, 4 to 5 hours. Skim off fat before serving.

By John Mitzewich

Ingredients

• ✓ tomato puree
• olive oil
• turkey sausage
• mild sausage
• onion
• salt
• ancho chile powder
• paprika
• cumin
• black pepper
• chipotle chile powder
• oregano
• water
• cannellini bean
• red bell pepper
• green bell pepper

Instructions

1. 1 Heat olive oil in a large pot over medium-high heat. Cook and stir hot and mild Italian sausage, onion, and a pinch of salt in hot oil until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes.
2. 2 Stir in ancho chile powder, paprika, cumin, black pepper, chipotle chile powder, and oregano; sauté until fragrant, about 2 minutes.
3. 3 Pour in water and tomato purée; bring to a simmer. Reduce heat to medium-low and cook at a steady simmer until sausage is tender, about 45 minutes. Add more water as needed and skim any fat that floats to the top.
4. 4 Stir in beans and bell peppers. Simmer until vegetables are tender, about 30 minutes. Season with salt.

By John Mitzewich

Ingredients

• ✓ tomato puree
• celery
• olive oil
• onion
• eggplant
• red bell pepper
• zucchini
• white vinegar
• sugar
• black olive
• raisin
• pine nut
• caper
• salt
• black pepper
• basil

Instructions

1. 1 Bring a large pot of lightly salted water to a boil. Add celery and cook uncovered until softened, about 1 minute. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain.
2. 2 Heat oil in a large non-stick skillet over medium heat; add onion and celery and cook until soft and translucent, about 5 minutes. Add eggplant, red bell peppers, and zucchini and cook until slightly softened, about 5 minutes. Stir in tomato puree, vinegar, and sugar. Cook until the vegetables are tender, about 15 minutes. Add olives, raisins, pine nuts, and capers. Season with salt and pepper and cook until flavors are well combined, about 5 minutes.
3. 3 Remove skillet from heat; stir in chopped basil. Cool and serve at room temperature.

By Carmencita

Ingredients

• ✓ tomato puree
• parmigiano-reggiano cheese
• bread crumb
• olive oil
• onion
• vegetable broth
• pea
• basil
• oregano
• thyme
• garlic
• black pepper
• red pepper flakes
• short-grain white rice
• water
• provolone cheese

Instructions

1. 1 Mix Parmigiano-Reggiano cheese and bread crumbs together in a bowl; set aside.
2. 2 Heat olive oil in a Dutch oven over medium heat. Add onion and sauté until tender and translucent, about 8 minutes. Add tomato purée, vegetable broth, peas, basil, oregano, thyme, garlic, pepper, and red pepper flakes. Stir, bring to a simmer, and cook for 5 minutes. Add rice and mix well. Cover and simmer, adding a bit of water if necessary to keep rice from sticking to the bottom, until tender, about 18 minutes.
3. 3 While the rice is cooking, preheat the oven to 375 degrees F (190 degrees C).
4. 4 Remove the Dutch oven from the stove and gently stir in provolone cheese. Sprinkle reserved bread crumb mixture on top.
5. 5 Bake in the preheated oven until bubbly and browned on top, about 15 minutes.

By Buckwheat Queen

Ingredients

• ✓ tomato puree
• pork neck bone
• kosher salt
• black pepper
• olive oil
• turkey sausage
• onion
• garlic
• tomato paste
• tomato
• water
• white sugar
• bay leaf
• basil
• oregano
• meatball

Instructions

1. 1 Gather all ingredients.
2. 2 Sprinkle neck bones on all sides with salt and pepper.
3. 3 Heat 4 teaspoons oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Place neck bones in the pot and cook for 6 minutes, flipping halfway through. Transfer to a plate.
4. 4 Add sausage links to the drippings and brown for 3 minutes on each side, adding remaining oil as needed. Set aside with the pork.
5. 5 Add onion to the drippings and season with salt. Cook, stirring often, until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in tomato paste and cook for 1 minute.
6. 6 Add tomato puree and crushed tomatoes, than add water and sugar; cook, stirring constantly, until smooth. Add bay leaf. Rub basil and oregano between your fingers to release the aroma and add to the sauce.
7. 7 Slice sausages into large chunks and return to the pot with the neck bones; bring to a simmer, stirring occasionally. Add meatballs, reduce heat to low, and simmer, stirring occasionally, for 4 to 6 hours.
8. 8 Remove neck bones and bay leaf. Remove any meat remaining on the bones, shred, and return to the sauce.
9. 9 Serve and enjoy!

By Nicole McLaughlin

Ingredients

• ✓ tomato puree
• parsley
• chickpea
• spinach pasta
• spinach
• zucchini
• pepper
• salt
• basil
• oregano
• red wine
• water
• condensed french onion soup
• beef broth
• tomato
• carrot
• celery
• ground beef
• garlic
• onion
• bacon

Instructions

1. 1 In a large stock pot, cook bacon and drain off fat. Add onion, garlic, and beef. When onions are translucent, add celery, carrot, pureed tomatoes, whole tomatoes, broth, condensed soup, water, wine, oregano, basil, salt and pepper. Cook for 15 minutes.
2. 2 Stir in zucchini, spinach, pasta, garbanzo beans and parsley. Cook for 15 minutes and serve with fresh Parmesan cheese.

By Ann Satler

Ingredients

• ✓ tomato puree
• tomato
• garlic
• brown sugar
• italian seasoning
• basil
• red pepper flakes
• olive oil

Instructions

1. 1 Bring tomato puree, diced tomatoes, garlic, brown sugar, Italian seasoning, basil, and red pepper flakes to a boil in a large saucepan. Reduce heat to low and simmer uncovered until sauce is thickened, about 30 minutes. Stir olive oil into tomato sauce and simmer until hot, 1 to 2 minutes more.

By esor99

Ingredients

• ✓ tomato puree
• water
• brown sugar
• basil
• salt
• white bread
• butter

Instructions

1. 1 In a saucepan over medium heat, stir together the water and tomato puree. Mix in the brown sugar, basil and salt, and bring to a boil. Simmer over low heat for 5 minutes, then set aside.
2. 2 Preheat the oven to 375 degrees F (190 degrees C). Coat a 2 quart casserole dish with cooking spray.
3. 3 Place the bread cubes into the dish, and drizzle with melted butter. Pour the tomato sauce over all. Cover with a lid or aluminum foil.
4. 4 Bake for 1 hour in the preheated oven. Remove the lid for the last 10 minutes.

By Randi

Ingredients

• ✓ tomato puree
• olive oil
• garlic
• tomato paste
• tomato
• black pepper
• salt
• basil
• sugar

Instructions

1. 1 Heat olive oil in a large saucepan over medium-low heat. Cook and stir garlic in the hot oil until fragrant, about 1 minute, being careful not to burn it. Pour in tomato paste, reduce heat to low, and simmer for 5 minutes.
2. 2 Add crushed tomatoes, tomato puree, pepper, salt, basil, and sugar; stir. Cook over low heat, stirring occasionally, for 3 hours.

By BIGRED7197

Ingredients

• ✓ tomato puree
• vegetable oil
• onion
• baked bean
• corned beef
• worcestershire sauce
• potato
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 Heat the vegetable oil in a skillet over medium heat. Add the onion, and cook until the onion has softened and turned translucent, about 5 minutes. Meanwhile, spread the baked beans in a casserole dish. Toss the corned beef with the tomato puree and Worcestershire sauce in a bowl and sprinkle over the beans. Spread the onions overtop, followed by the mashed potatoes. Finally, sprinkle with the shredded Cheddar cheese.
3. 3 Bake in preheated oven for 30 minutes until the casserole is hot and bubbly.

By Wenchpie

Ingredients

• ✓ tomato puree
• vegetable juice
• chicken broth
• heavy cream
• olive oil
• butter
• onion powder
• black pepper
• parmesan cheese
• bay leaf
• sugar

Instructions

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

By Clarion123