Description
This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Ingredients
- 2 tablespoons olive oil
- 1 bulb fennel, chopped
- ½ 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
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 50 mins
Servings: 4