"Tomato-Fennel Soup with Parm-Crusted Grilled-Cheese Soldiers" – Rachael Ray

Ingredients

• 2 tbsp. olive oil
• 2 tbsp. butter
• 1 small bulb fennel, chopped
• 1 onion, chopped
• 2 stalks celery with leafy tops, chopped
• 4 cloves garlic, crushed
• Salt and pepper
• 1 tsp. sugar or acacia honey
• 1 large bay leaf
• 2 cups vegetable or chicken stock
• 2 boxes (26.46 oz. each) chopped or crushed tomatoes (I like Pomì)