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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

Nutrition Info

114.8 calories carbohydrate: 10.1 g cholesterol: 1 mg fat: 7 g fiber: 3.3 g protein: 2.8 g saturatedFat: 1.1 g servingSize: - sodium: 275.5 mg sugar: 3.8 g transFat: : - unsaturatedFat: : -

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.

4 servings

This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!