Tomato Soup | Jenny Evans

Ingredients

• 3/4 c. extra virgin olive oil
• 4 cloves garlic, whole and peeled
• 1 tsp. fresh thyme, minced
• 1tsp. flat leaf parsley, chopped small
• ½ tsp.red chili flakes
• 1/8 tsp. salt
• 1 large onion, chopped in large pieces
• 2 carrots, chopped in 1 inch pieces
• 2 celery stalks, chopped in 1 inch pieces
• 5 garlic cloves, peeled
• ½ of a fennel bulb, chopped in large pieces
• 2- 28 oz. cans of San Marzano whole tomatoes
• 6 c. low sodium chicken broth, divided
• ½ tsp. dried oregano
• 2 tsp. fresh thyme, minced
• 5 large basil leaves, minced
• 2 tsp. salt