Ingredients

• 2 tablespoons extra-virgin olive oil, divided
• 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved
• 1 cup trimmed diced zucchini
• 1 cup chopped onion
• 1/4 teaspoon fennel seeds
• 2 cups low-salt chicken broth
• 3/4 cup grape tomatoes, quartered

Instructions

1. Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté 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.
2. Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.