This is an excellent, quick-cooking, tomato soup perfect for the early days of fall!
Heat olive oil in a large saucepan over medium-high heat. Cook and stir fennel, onion, celery, and garlic in the hot oil until tender, about 10 minutes.
Pour tomatoes and chicken broth over vegetable mixture and simmer for 4 minutes. Remove saucepan from heat and add basil and parsley. Cool soup slightly.
Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Per Serving: 115 calories; protein 2.8g; carbohydrates 10.1g; fat 7g; cholesterol 1mg; sodium 275.5mg.