Tomato, Fennel and Crab Soup

February sure went by in a blink. Somehow it is March and I've realized that I haven't updated you on all of the things coming out of the kitchen.

Stay tuned :)

With a cold snap sliding in from the north it seemed like a good time to make some soup. I've been passing the fennel bulbs in the produce isle for some time now thinking "what am I going to make with those perky frawns?" Then this marvelous simple soup popped up, and a beautiful friendship has begun.

Simple and elegant, I think of this soup as a jeans & pearls outfit for a Friday afternoon; you look fancy, but could go anywhere. Everything comes together quickly for this soup, so it is a perfect weeknight meal for you and 7 other friends. If you don't want the crab, you could always leave that out and make the soup vegan as well.

Ingredients
1/4 cup olive oil
3 1/2 cups chopped onions
2 medium fennel bulbs with fronds; bulbs cored, thinly sliced, fronds chopped and reserved
3 large garlic cloves, minced
2 14 1/2-ounce cans diced tomatoes in juice
3 cups (or more) vegetable broth, divided
8 ounces (or more) fresh crabmeat, picked over

Additional olive oil
4-8 1/2-inch-thick slices rustic whole wheat bread, toasted

Preparation
Heat 1/4 cup oil in heavy large pot over medium-high heat.

Add onions, fennel slices, and garlic; sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting heat to medium if browning too quickly, about 15 minutes.

Add tomatoes with juice and 2 cups broth and bring to boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes.

Stir in crabmeat and add more broth by 1/4 cupfuls to thin soup, if desired; simmer just until heated through, 3 to 4 minutes. Season soup with salt and pepper.

Divide soup among bowls. Sprinkle each with chopped fennel fronds. Drizzle each serving with oil. Serve with toasts.

Enjoy!