Tomato-Fennel Soup Recipe - BettyCrocker.com

Ingredients

• 1 tablespoon olive or vegetable oil
• 2 medium bulbs fresh fennel, chopped (3 cups)
• 1 large onion, chopped (1 cup)
• 1 clove garlic, finely chopped
• 1 can (28 oz) Muir Glen™ organic whole peeled tomatoes, undrained
• 1 3/4 cups Progresso™ reduced-sodium chicken broth (from 32-oz carton) or 1 can (14 oz) vegetable broth
• 1/4 teaspoon coarse salt (kosher or sea salt)
• 1/8 teaspoon pepper