Tomato-Fennel Soup

 

1

tablespoon olive or vegetable 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 3/4

cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth

1/4

teaspoon coarse salt (kosher or sea salt)

1/8

teaspoon pepper

• 1 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, breaking up tomatoes with spoon. Heat to boiling.
• 2 Reduce heat. Cover; simmer 20 to 25 minutes or until vegetables are soft.
• 3 Carefully pour half of the mixture into blender. Cover; blend on high speed about 30 seconds or until smooth. Return to saucepan. Repeat with remaining mixture. Keep warm over low heat until serving.