Tomato Fennel Soup

Recipe by Rebecca of @Spockie_

Ingredients:

• 1 quart Vegetable or Chicken Stock

• 1 Onion

• 1 large bulb Fennel

• 1 large can Tomatoes. Home-grown tomatoes may be used instead. Avoid store-bought fresh tomatoes as they don’t have enough flavor.

• 1-2 tbsp Olive Oil 

• Salt and Pepper to taste

Instructions:

1. Roughly chop the onion and fennel. Sauté in the olive oil in a large soup pot until softened.

2. If using whole tomatoes, break them up a little. Add the tomatoes and stock and bring to a boil.

3. Simmer for 20 - 30 minutes, make sure the onions and fennel are very soft.

4. Puree the soup in a blender or use a stick blender.

5. Serve with crusty bread.

Recipe by Rebecca of @Spockie_