Name: Tomato Fennel Soup
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Olive oil - 2 tablespoons; Fennel, chopped - 1 bulb; Onion, chopped - ½; Celery stalk, chopped - 1; Garlic, minced - 1 clove; Diced tomatoes - 1 (14.5 ounce) can; Low-sodium chicken broth - 1 cup; Chopped fresh basil - 2 tablespoons; Chopped fresh parsley - 2 tablespoons; Salt and ground black pepper to taste - 2 tablespoons

Ingredients for - Tomato Fennel Soup

1. Olive oil 2 tablespoons

2. Fennel, chopped 1 bulb

3. Onion, chopped ½

4. Celery stalk, chopped 1

5. Garlic, minced 1 clove

6. Diced tomatoes 1 (14.5 ounce) can

7. Low-sodium chicken broth 1 cup

8. Chopped fresh basil 2 tablespoons

9. Chopped fresh parsley 2 tablespoons

10. Salt and ground black pepper to taste 2 tablespoons

How to cook deliciously - Tomato Fennel Soup

1 . Stage

Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.

2 . Stage

Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.

3 . Stage

Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.