Tomato Fennel Soup

Yield: 12 Servings

Ingredients

• 2 tbl Oil Blend Vegetable 90/EVO 10
• 4 oz Fresh Jumbo Yellow Onion-Trimmed Diced
• 2 oz Fresh Celery - Trimmed, Diced
• 2 oz Fresh Carrot - Trimmed, Diced
• 6 oz Canned Tomato Paste
• 2 oz Base Vegetable LS no added MSG GF
• 1 qt, 3 cup Water
• 1 qt Canned Tomato Puree
• 1 tbl, 1 ½ tsp Sugar granulated Extra Fine
• 1 tbl Salt
• ½ tsp Spice Pepper Black Ground
• ½ tsp Hot Pepper Tabasco Sauce
• 1 each Herb Dried Whole Bay Leaves
• 2 cup Bulk Tomato Juice
• 4 oz Fresh Fennel-Trimmed, Sliced

Method

In stockpot over medium-high heat, heat oil. Add onion, celery, fennel, and carrot. Sauté until vegetables are tender, 4-6 minutes. Stir in tomato paste and base. Sauté 2-3 minutes.

Add remaining ingredients. Whisk until well blended. Bring to a boil. Reduce heat. Simmer 35-40 minutes. Discard bay leaves. Puree.

Return pureed mixture to pot. Return to a simmer. Do not boil.

Cover. Keep hot for service.