Tomato Fennel Soup

• extra virgin olive oil↗2 tablespoons
• medium fennel bulb, trimmed, cored & chopped (about 12 oz.)↗1
• feathery fennel leaves, chopped (save for garnish)↗2 tablespoons
• medium shallots, finely chopped↗4
• small carrot, finely chopped (about 2 oz.)↗1
• canned tomatoes, undrained28 ounces
• vegetable broth↗1⁄2 - 1 cup
• salt↗
• pepper↗

Step-by-step instructions

1. 1

   Heat the oil in medium stockpot over medium-low.

2. 2

   Add fennel, shallots and carrot, cook until very soft but not brown, stirring occasionally.

3. 3

   This will take about 15 minutes.

4. 4

   Add tomatoes and 1/2 cup broth, bring to boil over high heat.

5. 5

   Reduce heat and simmer gently for 15 minutes (uncovered), stirring occasionally.

6. 6

   Transfer to blender or food processor in batches (I used an immersion blender right in the pan), and process until smooth.

7. 7

   Adjust the seasonings, and add more veggie broth if necessary to achieve your desired consistency.

8. 8

   Serve hot, garnished with the chopped fennel leaves.

9. 9

   This soup reheats well.