Tomato Garlic Soup (low or no lactose)

Another soup recipe! Hey, we're snowed in here, so we need all the warmth we can get. This is extremely low lactose, or no lactose if you use a dairy-free butter substitute, like spreads made with olive oil. I'm fine with the acidity level of tomatoes, even when I'm flaring. But as we know, everyone is different, so use your best judgement. In addition, there should be little to no fiber content once the tomatoes are prepared according to the directions and cooked. Enjoy!

You'll need:1 tablespoon butter
1 tablespoon oil or vegetable oil
2 large yellow onions, quartered and thinly sliced
10 garlic cloves, minced
4 medium tomatoes, cored, peeled, seeded and chopped
1 3/4 cups low-sodium beef broth
1 cup low-sodium tomato sauce
1 teaspoon dried thyme
1 bay leaf
1/2 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup minced fresh parsley

Directions:

1. In a large non-stick saucepan over medium-low heat, melt butter and heat oil. Add onion and garlic and sauté 25 minutes or until onions are very soft and golden.
2. Stir in tomatoes, broth, tomato sauce, thyme, bay leaf, sugar, salt and pepper. Bring to boil then reduce heat and simmer, covered, 15 minutes. Remove bay leaf and stir in parsley