6 to 7
Heat the olive oil over medium-low heat in a large stock pot. Add the onion, carrot, and celery and let cook (stirring frequently) for 3-5 minutes or until the onions become translucent.
Then add the canned tomatoes, salt, sugar, and black pepper. Stir and let cook (covered, stirring occasionally) over low to medium-low heat for another 10-12 minutes or until the vegetables soften.
Turn the heat to low and use an immersion or conventional blender to blend the entire contents of stock pot until smooth. Add the condensed tomato soup, fairlife® Ultra-Filtered Milk, and 3 tablespoons prepared pesto. Gently stir over low heat until fully combined and heated through.
Serve warm with an additional swirl of prepared pesto (if desired) and salt and pepper to taste.
*"lactose free" recipe was developed using products either labeled as "lactose-free" or likely to be lactose free based on information provided in publicly accessible databases. Nevertheless, we cannot guarantee that recipe ingredients are lactose free. We recommend reading all product labels thoroughly and checking with the food’s manufacturer for lactose content if the product is not labeled as “lactose free.”