Fennel adds a depth of flavor to this perfect-for-fall tomato soup.
Category: not set
Cuisine: not set
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 toma
3/4 cup vegetable broth, preferably homemade or low-sodiu
Salt and freshly ground black pepper to taste
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