Tomato Fennel Soup

Instructions

1. . Heat olive oil in a large pot over medium heat. Add sliced fennel and onion, cooking until softened and lightly caramelized, about 10 minutes.
2. . Add garlic, fennel seeds, and red pepper flakes. Cook for 1 minute until fragrant.
3. . Pour in crushed tomatoes and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. . Use an immersion blender to puree until smooth. Stir in Pernod if using. Season with salt and pepper.
5. . Serve garnished with fresh fennel fronds and a drizzle of olive oil.