Tomato Fennel Soup

The sweet, subtle flavor of fennel brings
a new sophistication to tomato soup.

Ingredients:
1 tablespoon olive 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

Directions:
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.
Heat to boiling. Reduce heat;
cover and simmer 20 to 25 minutes
or until vegetables are soft.
Carefully pour half of the mixture into blender;
cover and blend on high speed about 30 seconds
or until smooth. Repeat with remaining mixture.