tomato fennel soup

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 bulb fennel, chopped
• 1/2 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

Recipe

Preparation Time: 15 mins Cook Time: 20 mins Ready Time: 50 mins


• 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.
• 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.
• 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.