Fire Roasted Tomato and Fennel Soup

Ingredients:

2 fennel bulbs, stalks discarded, bulbs halved, cored and cut into 1/2"pieces

2T plus 1t extra virgin olive oil

4 garlic cloves

1T tomato paste

2t smoked paprika

2 (28oz) cans diced fire roasted tomatoes

2c vegetable broth

sprinkle salt and pepper

2T minced fresh tarragon

2T packed brown sugar

Directions:

Microwave fennel, 1t oil, garlic, tomato paste and paprika in a bowl, stirring occasionally, until fennel is softened, about 5 minutes. Transfer to slow cooker, stir in tomatoes and their juice, broth and 1/4t salt. Cover and cook until fennel is tender about 6-8 hours on low or 4-6 hours on high,

Process 4 cups soup in blender until smooth, about 1 minute. return to slow cooker, stir in tarragon and sugar and season with salt and pepper to taste. Drizzle each portion with 1t of oil before serving.

Serves 6

1 2/3 cups per serving

Calories 170

Fat 6g

Sat Fat 1g

Cholesterol 0mg

Carbs 26g

Protein 4g

Fiber 7g

Sodium 1010mg (can reduce by using reduce sodium broth)

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