Tomato Fennel Soup

I concocted this after reading several recipes. I'd never cooked using fennel. I was pleasantly surprised by the taste. It has a light sourness that aged very well. I thought it was a really tasty soup

Ingredients:
1 Tbs olive oil
1 medium onion chopped
2 bulbs of fennel
2 15 oz cans of diced tomatoes (with juice)
1 15 oz can of stock (I used chicken a good vegetable stock would work well)
4 tsp of minced garlic
1 bay leaf
pinch of red pepper flakes
sugar to taste
red wine vinegar to taste (about 1-2 Tbs)
salt and pepper to taste

Directions:
1. Chop the fennel:
http://www.cookthink.com/reference/129/How_to_prep_fennel

2. In a very large pot saute the onions and the fennel until they are soft and clear. When they look close to done add in the garlic.

3. Add in the tomatoes, stock, and bay leaf. Gently simmer uncovered for 45 minutes.

4. Add in salt. If the tomatoes need a little sweentess add a little sugar. If the soup is a little bland add a small splash of vinegar. Sprinkle in a few hot pepper flakes.
You can use some of the fennel leaves as garnish.

Source: Me
Servings: 4 as a side