Creole Tomato and Fennel Soup

1. 1

   Combine the roughly chopped tomatoes, fennel stems, roughly chopped onion, and minced garlic in a large pot over high heat, season with salt and pepper, and cover.

2. 2

   The liquid released from the vegetables as they are heated makes oil unnecessary.

3. 3

   Keep an eye on them as they cook for 25 to 30 minutes, or until the vegetables are tender, stirring occasionally.

4. 4

   Add the chicken stock and simmer for about 15 minutes.

5. 5

   Puree with a hand-held blender or in a blender or food processor for about 30 seconds.

6. 6

   Add the basil and process until the mixture is smooth but still a bit thick.

7. 7

   Strain through a medium sieve, pushing through excess pulp but discarding large pieces of tomato skin.

8. 8

   Place the diced tomato, fennel bulb, diced onion, and sliced garlic in a large soup pot and cook over medium high heat, stirring occasionally, for about 10 to 12 minutes, or until vegetables are tender.

9. 9

   Add the strained liquid, bring to a simmer, and adjust the salt and pepper.

* Per serving · 4 servings · Values may vary.

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