- 4
0/5
(0 Votes)
Ingredients
- 2 tablespoons extra-virgin olive oil, divided
- 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
- 1 cup trimmed diced zucchini
- 1 cup chopped onion
- 1/4 teaspoon fennel seeds
- 2 cups low-salt chicken broth
- 3/4 cup grape tomatoes, quartered
Preparation
Step 1
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat.
Add diced fennel, zucchini, onion, and fennel seeds. Saute until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and saute until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper.
Serve soup with relish.