Tomato Fennel Soup

Total Time: 40 mins Preparation Time: 5 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 2 tablespoons extra virgin olive oil
• 1 medium fennel bulb, trimmed, cored & chopped (about 12 oz.)
• 2 tablespoons feathery fennel leaves, chopped (save for garnish)
• 4 medium shallots, finely chopped
• 1 small carrot, finely chopped (about 2 oz.)
• 28 ounces canned tomatoes, undrained
• 1/2-1 cup vegetable broth
• salt
• pepper

Recipe

• 1 heat the oil in medium stockpot over medium-low.
• 2 add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.
• 3 this will take about 15 minutes.
• 4 add tomatoes and 1/2 cup broth, bring to boil over high heat.
• 5 reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.
• 6 transfer to blender or food processor in batches (i used an immersion blender right in the pan), and process until smooth.
• 7 adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.
• 8 serve hot, garnished with the chopped fennel leaves.
• 9 this soup reheats well.