Tomato Fennel Soup

PREP TIME 15 Min

TOTAL TIME 40 Min

SERVINGS 6

1 tablespoon olive oil

2 medium bulbs fresh fennel, chopped (3 cups)

1 large onion, chopped (1 cup)

1 clove garlic, finely chopped

28 oz  peeled tomatoes, undrained  - (I used fresh tomatoes that I had cooked before freezing)

1 3/4 cups reduced-sodium chicken broth

1 T finely chopped Italian parsley

2 T. finely chopped basil

1/4 teaspoon salt

Several grinds of black pepper

In 4-quart saucepan, heat oil over medium heat. Cook fennel, onion and garlic in oil about 5 minutes, stirring occasionally, until crisp-tender. Stir in tomatoes, broth, salt and pepper, breaking up tomatoes with spoon. Heat to boiling.

Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.

If you prefer a smooth soup, process in a blender or food  processor.

originally from Betty Crocker