Ingredients

• 2 tbsp olive oil
• 1 clove garlic
• 1 fennel bulb
• 1 medium onion
• 2 cans Spiral Organic Whole Tomatoes
• 1 tbsp lemon zest
• 2 cups The Stock Merchant Vegetable Stock
• 1/2 tsp salt
• 1/4 cup fresh parsley, chopped
• 1 tsp fresh thyme
• 1/3 cup cream 

Method

1. Pour oil in a large pot over medium heat. Add the garlic, fennel and onions and cook until translucent. 
2. Add the tomatoes, lemon zest, rosemary and cook for 5 minutes. 
3. Add 2 cups of stock, sugar and salt. Reduce heat to low, cover and simmer until fennel is very tender, about 45 minutes. 
4. Once tender, mix with stick mixer and puree until smooth. 
5. Add the parsley and thyme and stir in the cream. 
6. Ladle soup into bowls and serve immediately. 
7. Enjoy!