I actually found this recipe in People magazine and thought I'd try it since it was vegan. I followed it exactly but doubled it due to the size of my family. They all loved it! I served it with toasted baguette...it was a hit!!
2 tbsp olive oil (I used a little less)
1/2 onion chopped
1 stalk celery chopped
1 clove garlic chopped (I used 2)
1 fennel bulb chopped
1 14.5 can diced tomatoes
1 cup low sodium vegetable broth (found it at Trader Joes)
2 tbsp chopped basil
2 tbsp chopped parsley
salt and pepper to taste
Saute onion, celery, garlic, and fennel for 10 minutes. Add tomato and broth and simmer for 4 minutes.
Put mixture in blender and add basil, parsley, and salt and pepper. Blend in blender and serve immediately or reheat in pot when ready to serve. I topped it with fresh basil from my garden. Yum!
I have a family of 5 so I doubled the recipe.