2 tablespoons olive oil
1 bulb fennel, chopped
1/2 onion, chopped
1 celery stalk, chopped
1 clove garlic, minced
1 (14.5 ounce) can diced tomatoes
1 cup low-sodium chicken broth
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh parsley
salt and ground black pepper to taste
Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Source : allrecipes.Com