Tomato Fennel Soup

I made this to judge a recipe contest and thought it was great. I changed it a tiny bit, reducing the butter a bit and adding a little more veggies. serve with fresh parmesan cheese and good bread.

• Ready In: 45 mins
• Serves: 6

Ingredients

• 4  tablespoons butter
• 1  fennel bulb, chopped
• 1  onion, sliced
• 2  garlic cloves, minced
• 2  stalks celery, sliced
• 1⁄2 green bell pepper, chopped
• 1  zucchini, chopped
• 1⁄4 cup flour
• 1  teaspoon dried dill
• 1⁄2 teaspoon dried thyme
• 1  tablespoon fresh basil
•  salt and pepper
• 1  teaspoon sugar
• 1⁄2 cup white wine
• 2 (28 ounce) cans tomatoes (diced, stewed, whole, italian, etc)
• 3  cups  chicken stock

Directions

1. saute fennel, onion and celery in butter and oil, but don't let them brown.
2. add garlic, pepper and zucchini, cook a few more minutes.
3. stir in flour 2 minutes.
4. add sugar and spices, wine and stock.
5. add tomatoes (drain and reserve juice first).
6. simmer 15 minutes until tender crisp, and add 2 cups reserved juice.
7. puree 1/2- 3/4 of the soup and return to the pot (you can leave it as chunky or smooth as you like)
8. serve with parmesan and fennel fonds.