Fennel & Zucchini Soup with Warm Tomato Relish

2 tablespoons extra-virgin olive oil, divided
2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
1 cup trimmed diced zucchini
1 cup chopped onion
1/4 teaspoon fennel seeds
2 cups low-salt chicken broth
3/4 cup grape tomatoes, quartered

Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.

Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.



Serving Size: 4 servings

Number of Servings: 4

Recipe submitted by SparkPeople user JDEVASHER.