Tonight we had a tomato soup of sorts. On Saturday, I roasted a chopped fennel bulb and a chopped onion in the oven at 425 degrees for 25 minutes. Then I added a can of (drained and rinsed) chick peas and roasted everything for another 20 minutes. I saved all of this until today. Paula finished the soup when she got up from her nap. She added 1 28-ounce can of chopped tomatoes, 28 ounces of chicken broth and salt and pepper to taste. Everything was brought back to a boil and then simmered for 10 minutes. It was so easy and so tasty! A great meal on a chilly weeknight.