Prep Time:
15 mins
Cook Time:
15 mins
Additional Time:
15 mins
Total Time:
45 mins
Servings:
4
Ingredients
Directions
Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in hot oil until tender, about 10 minutes.
Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove the saucepan from heat and stir in basil and parsley. Season with salt and pepper. Cool soup slightly.
Pour soup into a blender no more than half-full. Cover and hold the lid down; pulse a few times before leaving it on to blend until smooth. Purée remaining soup in batches.
Nutrition Facts (per serving)
| 115 | Calories |
| 7g | Fat |
| 10g | Carbs |
| 3g | Protein |
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