Lite Soup - Roasted Fennel and Tomato Soup

After renewing our at work WW program yet again, I decided to start making soups as often as possible that are close to zero points yet filling for before dinner or as a supplement to lunches. This one is excellent and flavorful - especially in summer when the tomatoes are at their best.

1 fennel bulb
1 pint cherry tomatoes
1 medium onion
2 tsp olive oil
cooking spray
4 cups vegetable or chicken broth
salt and pepper to taste


Preheat oven to 425 degrees. Slice Fennel and onion into 1/2 inch chunks and arrange evenly on a baking sheet coated with cooking spray. Half cherry tomatoes and add to pan. Drizzle with olive oil and mix vegetables around on the pan with your hands to coat. Roast for 15-20 min or until fennel is tender when pierced with a fork.

Meanwhile heat a 4 quart saucepan on medium high and add broth. When vegetables are ready transfer them to the pan and simmer in the broth 10 minutes. Remove soup in batches and puree in blender or food processor or use immersion blender until smooth consistency.

Makes 6 servings - 0 POINTS!