Fennel and Zucchini Soup with Warm Tomato Relish

2 TBS olive oil
2 cups diced fresh fennel, fronds chopped and reserved for garnish
1 cup diced zucchini
1 cup chopped onion
1/4 tsp fennel or cumin seeds
2 cups low-salt chicken broth
3/4 cup grape tomatoes quartered


Heat 1 1/2 TBS olive oil in a large sauce pan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Saute until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 TBS olive oil in medium skillet over medium heat. Add tomatoes and saute until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 TBS chopped fennel fronds; season relish with salt and pepper. Serve soup with relish and tomatoes.


via Bon Appetit