Double Tomato Soup ~ posted by Audrey

Here’s my all-time fave “Double Tomato Soup”

1 medium bulb fennel, diced
1 small onion, diced
2 cloves garlic, minced
Olive oil

Sauté the vegetables in the oil until soft and translucent. Then add:
3 c. beef broth
1 28 oz. can crushed tomatoes
1 tsp. basil (2 tsp. fresh basil, minced)
1 tsp. sugar
Cracked black pepper to taste

Simmer 20 minutes. Serve topped with:
1 medium tomato, seeded and diced
Parmesan crisps, or freshly shredded parmesan
Croutons of your choice