3 eachs fennel bulb, cut into 1/2-inch slices2 eachs large onion, cut into 1/2-inch slices (about 2 cups)2 cloves garlic, minced0.25 teaspoon cracked black pepper2 tablespoons olive oil5.25 cups Swanson® Vegetable Broth0.5 cup heavy cream0.25 cup coarsely chopped fresh basil leaves
Heat the oven to 425°F. Place the fennel, onion, garlic and black pepper into a 17 x 11-inch roasting pan. Pour the oil over the vegetables and toss to coat. Bake for 30 minutes or until the vegetables are tender. Place half of the vegetables and 1 cup of the broth in a food processor. Cover and blend until the mixture is smooth. Pour the vegetable mixture into a 4-quart saucepan. Repeat with the remaining vegetables and 1 cup of the broth.Stir the remaining broth, cream and basil in the saucepan and heat over medium heat to a boil. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Season to taste with additional black pepper.