Tomato-Fennel Soup

• 2 Tbs. unsalted butter
• 1 medium yellow onion, finely diced
• Kosher salt
• 1/2 tsp. whole fennel seeds, chopped
• Pinch crushed red pepper flakes
• 1 28-oz. can crushed tomatoes
• 1 cup low-salt canned chicken broth; more as needed
• 1/4 cup fresh orange juice
• 1/2 cup whole or low-fat milk
• Freshly ground black pepper

In a 4-qt. saucepan, melt the butter over medium heat. Add the onion and a big pinch of salt. Cook until softened but not browned, stirring frequently, about 5 minutes. Add the fennel seeds and a pinch of red pepper flakes and cook for another minute. Add the tomatoes, broth, and orange juice. Increase the heat to medium high and bring to a boil. Reduce the heat to medium or medium low and simmer for 15 minutes to meld the flavors.

Remove the soup from the heat. Using a hand blender or a regular blender, purée the soup. Add the milk and if the soup seems thick, add more chicken broth until thinned to your liking. Season to taste with salt and pepper. If necessary, gently reheat before serving.