Tomato Soup with Parmesan Toast

Ingredients

• 2 teaspoons olive oil
• 2 cups chopped onion
• 2 cups chopped fennel bulb
• 2 garlic cloves, minced
• 4 cups organic vegetable broth (such as Swanson Certified Organic)
• 1 (28-ounce) can diced tomatoes, undrained
• 1 thyme sprig
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 6 (1-ounce) slices diagonally cut French bread (about 1 inch thick)
• 6 tablespoons shredded Parmesan cheese

Preparation

1. Heat oil in a large Dutch oven over medium-high heat. Add onion to pan; sauté 3 minutes. Add fennel; sauté 3 minutes. Add garlic; sauté 5 minutes or until vegetables are tender.
2. Add broth, tomatoes, and thyme to pan; bring to a boil. Partially cover, reduce heat, and simmer 35 minutes. Remove pan from heat; cool 5 minutes. Discard thyme sprig. Place half of tomato mixture in a blender. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Blend until almost smooth. Pour into a large bowl. Repeat procedure with remaining tomato mixture. Stir in salt and pepper; keep warm.
3. Preheat broiler.
4. Place bread slices on a baking sheet. Sprinkle 1 tablespoon cheese on each. Broil 2 minutes or until cheese melts.