This super-simple soup couldn't be easier or tastier. Take advantage of the summer-friendly ingredients list at your local farmers' market to get the most flavor from your veggies. Serve with your favorite rustic bread, preferably al fresco while enjoying the enveloping twilight of a soothing summer evening.
Serves 6
What You Need:
3 tablespoons olive oil
1 large fennel bulb, trimmed, cored, and chopped, 3 tablespoons of the feathery leaves reserved
6 medium shallots, finely chopped
1-1/2 small carrots, finely chopped
1 28-ounce can and 1 14-ounce can whole plum tomatoes
3/4 cup vegetable broth
Salt and freshly ground black pepper, to taste
What You Do:
1. In a medium stockpot, heat olive oil over medium-low heat. Add fennel, shallots, and carrots; cook, stirring occasionally, until vegetables are very soft but not browned, about 15 minutes. Add the tomatoes with juice, the broth, salt, and pepper; bring to a boil over high heat.
2. Reduce heat and simmer gently, uncovered, 15 minutes, stirring occasionally. Transfer the mixture, in batches if necessary, to a blender, and process until smooth. Serve warm or chilled, garnished with reserved fennel leaves.
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