Carrot-Fennel Soup

• 1/4 cup Kraft Extra Virgin Olive Oil Italian Sun-Dried Tomato Dressing
• 4 carrots (3/4 lb./375 g), chopped
• 3 cups sliced fennel
• 1 onion, chopped
• 2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth
• 2 broth cans water
• 2 tomatoes, chopped
• 2 Tbsp. chopped fresh basil
• 1 tsp. ground black pepper

1. Heat dressing in large stockpot on medium-high heat.
2. Add onions, carrots and fennel; cook 5 min., stirring frequently.
3. Stir in broth and water.
4. Bring to boil; simmer on medium-low 20 min.
5. or until vegetables are tender, stirring occasionally and adding tomatoes and pepper the last 5 min.
6. Pour soup, in small batches, into blender; blend until smooth.
7. Pour into serving bowl.
8. Repeat with remaining soup.
9. Top with basil.

olive oil, carrots, sliced fennel, onion, chicken broth, water, tomatoes, fresh basil, ground black pepper

Taken from www.kraftrecipes.com/recipes/carrot-fennel-soup-113792.aspx (may not work)