Tomato Fennel Soup Recipe

Directions

Ingredients :

2 tablespoons olive oil

1 bulb fennel, chopped

½ onion, chopped

1 celery stalk, chopped

1 clove garlic, minced

1 (14.5 ounce) can diced tomatoes

1 cup low-sodium chicken broth

2 tablespoons chopped fresh basil

2 tablespoons chopped fresh parsley

salt and ground black pepper to taste

Methods :

Step 1

Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.

Step 2

Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.

Step 3

Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.

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