Average Recipe
Prep Time
10 minutes
Cook Time
45 minutes

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.

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