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.