Tomato Fennel Soup | VegNews

Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 large fennel bulb (about 16 ounces), trimmed, cored, and chopped
• 3 tablespoons fennel, feathery leaves reserved
• 6 medium shallots, finely chopped
• 3 ounces (about 1-1/2 small) carrots, finely chopped
• 1 28-ounce can and 1 14-ounce can whole plum tomatoes
• 3/4 cup vegetable broth, preferably homemade or low-sodium canned
• Salt and freshly ground black pepper, to taste