Three cups of smooth tomato soup made with vegetable stock, chicken base, tomato, aromatics, basil, and lactose-free dairy.
Prepare & package
Cook the onion and carrot in butter until soft. Add garlic and tomato paste, deglaze, then add tomatoes, vegetable stock, lightly concentrated chicken-base water, basil, pepper, and restrained salt. Simmer 25–30 minutes, blend smooth, stir in lactose-free cream or half-and-half without boiling, and balance with acid. Cool, measure, seal, and freeze.
Store & thaw
Keep frozen in the sealed three-cup package. Thaw in the refrigerator or reheat gently from frozen in a suitable vessel.
Cook or reheat
Reheat gently, stirring often, without a hard boil. Thin with water or stock if necessary.
Finish & serve
Adjust salt and acidity immediately before serving. Add sugar only if the soup remains too sharp.