Tomato Soup

2 T olive oil
3 yellow onions, chopped
1 fennel bulb, chopped
3 garlic cloves, chopped
4 C chicken broth
1 (28 oz.) can diced tomatoes, undrained
1 t dried thyme
salt and pepper
avocado for garnish

In a large Dutch oven over medium-high heat, saute onions in olive oil for about three minutes. Add fennel and garlic and saute until all vegetables are tender, about five minutes. Add broth, tomatoes and thyme to pot and bring mixture to a boil. Partially cover, reduce heat and let simmer for 35 minutes. Blend soup with an immersion blender. Stir in salt and pepper to taste. Garnish with diced avocado and serve hot.

Makes 6 servings.

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