Heat oil in a large pot. Add fennel, celery, onions and garlic, simmer and stir until onion softens.
Add tomato, chicken stock and salt and bring to the boil. Reduce heat and simmer gently for 15 – 20 minutes until tomato and all other ingredients are soft.
Remove from the heat, allow to cool for 10 – 15 minutes and blend or process until smooth.
Serve with croutons, cheesy toast or crusty bread.
Recipe by Mrs Organised at http://www.mrsorganised.com.au/2014/10/27/tomato-soup-with-celery-and-fennel/