Tomato Soup

2 TBS Olive oil
1 med onion, chopped
1 carrot, peeled and chopped
1 bay leaf
1 garlic clove
2 pkts stevia  (2 tsp sugar)
1 TBS parsley
1 tsp salt
½ tsp pepper
¼ tsp onion salt
2 tsp soda
3 cups  chicken stock
56 oz (two 28 oz cans) crushed tomatoes (approx 4  cups)

Milk or half and half  (to taste) It is optional.

Heat olive oil in a large saucepan.  Add onion , carrot, and bay leaf; cook over med heat.  Cook about 5 minutes until vegetables are soft.    Add garlic and cook 2 more minutes.  Add broth and tomatoes.  Puree in blender.  Add  stevia, parsley,salt, pepper, onion salt, and 2 tsp soda.  If serving immediately, can add either milk or half and half  at this phase.  This soup  is also very good without the milk or cream.  Do not allow the soup to boil with the milk in it or else it may curdle.

The tomato base (without the milk) freezes very well.
taste  I add the cream or milk as I prepare each bowl or mug of soup.  I keep the base recipe and add the dairy or chicken stock for a lower fat option.