Ingredients
3 tbsp. olive oil
2-1/2 cups chopped fennel bulb
1 cup chopped onion
4 cloves garlic, minced
1-1/4 tsp. salt
1 tsp. fennel seed
1/4 tsp. crushed red pepper (optional)
1 can (28 oz.) tomatoes
2 cups vegetable broth
2 cups tomato juice
6 basil leaves, torn
1 tbsp. lemon juice
pepper to taste

Directions
Heat the olive oil in a medium sized sauce pan over medium heat. Add the fennel, onion, garlic, salt, fennel seed and crushed red pepper. Cook until the vegetables soften and brown slightly, about 5 minutes.

Drain and reserve the juice from the tomatoes, then crush the tomatoes gently. Add the tomatoes to the mixture in the sauce pan, increase the heat to high, and cook until the tomatoes begin to brown slightly, about 5 minutes.

Add the reserved tomato juice, vegetable broth, 2 cups of tomato juice and basil. Bring the soup to a boil then reduce the heat to medium low. Cover and cook until the vegetables are cooked thoroughly and the soup has thickened, about 30 minutes.

Remove the pot from the stove and puree the soup in batches with an electric blender or food processor. Stir in the lemon juice and season with pepper to taste. Serves 8.