Fennel and Zucchini Soup with Warm Tomato Relish

Name: Fennel and Zucchini Soup with Warm Tomato Relish
Yield: 4 servings
Ingredients: 1 2 tablespoons extra-virgin olive oil, divided; 1 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved; 1 1 cup trimmed diced zucchini; 1 1 cup chopped onion; 1 1/4 teaspoon fennel seeds; 1 2 cups low-salt chicken broth; 1 3/4 cup grape tomatoes; 1 quartered

From the kitchen of Carly

Silky fennel and zucchini soup with a bright, warm tomato relish on top. The anise notes from fennel seeds run through the whole bowl, while fresh fennel fronds add a final peppery snap. Clean, elegant, and ready in under 30 minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

12 tablespoons extra-virgin olive oil, divided
12 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
11 cup trimmed diced zucchini
11 cup chopped onion
11/4 teaspoon fennel seeds
12 cups low-salt chicken broth
13/4 cup grape tomatoes
1quartered

Instructions

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.