Believe it or not I found this on the Campbell's Website:)
3 each Fennel Bulbs, cut into 1/2" slices
2 large Onions, cut into 1/2" slices (about 2 cups)
2 cloves Garlic, minced
1/4 tsp freshly ground Black Pepper
Salt to taste
2 TB Olive Oil
5 1/4 cups Eatwell Farm Chicken Stock or good Vegetable Stock
1/2 cup Heavy Cream
1/4 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" 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 at 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 salt and additional black pepper.