Stir in a can of drained, rinsed white beans for heartier fare.

2 tablespoons olive oil
2 or 3 cloves garlic, crushed
1/2 teaspoon fennel seeds
1 (28-ounce) can tomatoes
Salt and freshly ground pepper to taste
1 tablespoon freshly grated Parmesan cheese or nondairy alternative

In a medium saucepan heat oil over medium heat. Saute garlic and fennel seeds until fragrant, about 3 minutes, being careful not to burn garlic. Stir in tomatoes. Pour mixture into a blender or food processor container; blend 30 seconds, scraping down sides as necessary. Return soup to saucepan; heat through. Season with salt and pepper. Top individual servings with Parmesan. Makes 2 servings.

Menu Suggestion
A toasted cheese sandwich is the perfect sidekick for this quick-and-easy soup. Accompany with jicama sticks and sliced pears.