Fennel and Zucchini Soup with Warm Tomato Relish

I know its spring and no one wants to think about hot soup, but this recipe is very fresh and fragrant and reminds me of spring! The fennel, fennel seeds and fennel fronds create an interesting and extremely flavorful soup! Serve with a green salad for a very light and healthy weeknight meal to get you ready for the impending bathing suit season!!

Recipe from Bon Appetit Test Kitchen- 2011

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

Method:

Step one: 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. 

Step two: 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. soup with relish. 

Step three: 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. Garnish soup with relish.

and serve!