I like to make this soup in late summer when the Roma tomatoes and fresh fennel are plentiful. I freeze it in quart jars to enjoy when the weather cools. Serve with a grain-free or whole grain flatbread and a garden vegetable salad for a light summer meal.
Ingredients
3 pounds
roma tomatoes
(about 12 to 14)
2 medium
fennel bulbs
1 large
leeks
¼ cups
extra virgin olive oil
1 teaspoons
sea salt
4 cups
chicken bone broth
(or vegetable stock)
½ cups
fresh basil
