Name: Fennel and Zucchini Soup with Warm Tomato Relish
Prep time: 40 minutes
Total time: 40 minutes
Yield: 4 Servings
Ingredients: 2 tablespoons extra-virgin olive oil, divided; 2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved; 1 cup trimmed diced zucchini; 1 cup chopped onion; 1/4 teaspoon fennel seeds; 2 cups low-salt chicken broth; 3/4 cup grape tomatoes, quartered

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This zucchini soup recipe freezes well—a perfect way to combat an overabundance of summer squash in your garden.

Recipe notes