Tomato Soup

Yield: 6 servings

2 teaspoons olive oil
2 cups chopped onion
2 cups chopped fennel bulb
2 garlic cloves, minced
4 cups organic vegetable broth
1 (28 ounce) can diced tomatoes, undrained
1 thyme spring
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; saute 3 minutes. Add fennel; saute 3 minutes. Add garlic; saute 5 minutes or until vegetables are tender. Add broth, tomatoes, and thyme to pan; bring to boil. Partially cover. reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender (to allow steam to escape); secure blender lid. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper.


From Cooking Light December 2007