Tomato-Fennel Soup

2 tablespoons of olive oil
1 fennel bulb, about 12 ounces, trimmed, cored, and chopped
2 or 3 tablespoon of the feathery leaves, snipped and reserved as garnish
4 medium shallots, finely chopped
1 small carrot (about 2 ounces), finely chopped
1 (28-ounce) can of whole plum tomatoes
1/2 cup of vegetable broth
Salt and freshly ground black pepper to taste

In a medium stockpot, heat the oil over medium-heat.

Add the fennel, the shallots, and the carrots and cook, stirring occasionally, until the vegetables are every soft but not browned.

Add the tomatoes with their juice and the broth. Bring the mixture to the boil over high heat. Reduce the heat and simmer gently, uncovered, for 15 minutes, stirring occasionally.

Allow the mixture to cool slightly so as not to cause a problem when processing.

Transfer the soup, in batches if necessary, to a food processor or a blender. Process until the mixture is smooth.

Return all the soup to the stockpot and season to taste with the salt and the pepper.

Reheat the soup to very hot and serve garnished with the reserved fennel leaves.