Tomato Fennel Soup Recipe

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.