1 tablespoon olive oil
2 medium bulbs fresh fennel, chopped (3 cups)
1 large onion, chopped (1 cup)
1 clove garlic, finely chopped
1 can (28 oz) Muir Glen® organic whole peeled tomatoes, undrained
1 can (14 oz) reduced-sodium chicken broth or vegetable broth
1/4 teaspoon teaspoon coarse salt (kosher or sea salt)
1/8 teaspoon pepper
The sweet, subtle flavor of fennel brings a new sophistication to tomato soup.
Preparation & Directions
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.
Heat to boiling. Reduce heat; cover and simmer 20 to 25 minutes or until vegetables are soft. Carefully pour half of the mixture into blender; cover and blend on high speed about 30 seconds or until smooth. Repeat with remaining mixture.
High Altitude (3500-6500 ft): No change.
Serve-With: Serve this soup topped with a handful of herb-flavored croutons and a sprinkling of Parmesan.
We recommend using organic ingredients where available. For more information see Why Organic?