Tomato Fennel Soup

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.