Creamy Lactose-Free Tomato Soup

Ingredients

• 2 cans (28 oz) crushed tomatoes
• 1 medium onion, diced
• 4 garlic cloves, minced
• 2 cups vegetable or chicken broth
• ½ cup lactose-free whipping cream or LF half-and-half
• 2 tbsp LF butter or olive oil
• 1 tsp sugar
• Salt, pepper, and fresh basil

Instructions

1. Melt butter in a large pot over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and cook 1 minute more.
2. Add crushed tomatoes and broth. Bring to a simmer and cook 15 minutes.
3. Using an immersion blender, blend until smooth. (Or transfer to a blender in batches.)
4. Stir in LF cream (or half-and-half) and sugar. Season with salt and pepper.
5. Serve topped with fresh basil and a drizzle of cream. Pairs perfectly with grilled cheese.

Notes

The cream here is a finishing touch — only ½ cup for the entire batch. If you're highly sensitive, you can omit it and get a slightly less silky but still excellent tomato soup. A splash of LF cream stirred in just before serving (rather than simmered into the soup) gives the best color and flavor.