Tomato Fennel Bisque - cooking recipe

Ingredients

1 lb plum tomato, quartered
1 (14 ounce) can reduced-fat chicken broth (vegetable if you prefer)
1 large fennel bulb, coarsely chopped (2 C)
1 large onion, chopped (1 C)
1 garlic clove, minced
1/2 teaspoon savory
1/8 teaspoon pepper

Preparation

Combine tomatoes, broth, fennel, onion, garlic, savory and pepper in a large saucepan.
Bring to a boil and reduce heat.
Simmer, covered 10-15 minutes until vegetables are tender.
Put 1/2 the mixture in a processor and blend until smooth.
Strain to remove tomato seeds and skins.
Return to saucepan repeat with remaining mixture.
Heat through.
Garnish with parsley or chives.