Tomato Fennel Soup

By tonya370

Ingredients

• 2 tbsp. olive oil
• 1/2 onion, chopped
• 1 stalk celery, chopped
• 1 clove garlic, minced
• 1 fennel bulb, chopped
• 1 can (14.5 ounces) diced tomatoes
• 1 cup low sodium chicken broth (use vegetable broth to make this recipe vegan)
• 2 tbsp. chopped fresh basil
• 2 tbsp. chopped fresh parsley
• Salt and fresh ground pepper to taste

Preparation

Step 1

1.  In a large saucepan, heat olive oil over medium-high heat.  Add onion, celery, garlic and fennel.  Cook until vegetables are tender, about 10 minutes.

2.  Add tomatoes and broth; simmer 4 minutes.  Remove from heat; add basil and parsley.  Cool slightly.  Puree in blender.  Season to taste and serve hot.