Fennel and Zucchini Soup with Warm Tomato Relish
['2 tablespoons extra-virgin olive oil, divided', '2 cups diced fresh fennel (from 1 large bulb), fronds chopped and reserved', '1 cup trimmed diced zucchini', '1 cup chopped onion', '1/4 teaspoon fennel seeds', '2 cups low-salt chicken broth', '3/4 cup grape tomatoes', 'quartered']
Heat 1 1/2 tablespoons olive oil in large saucepan over medium-high heat. Add diced fennel, zucchini, onion, and fennel seeds. Sauté until fennel is translucent, 4 to 5 minutes. Add broth; bring to boil. Cover; reduce heat and simmer until vegetables are tender, about 15 minutes. Puree in blender until smooth; return soup to saucepan. Season to taste with salt and pepper.
Meanwhile, heat remaining 1/2 tablespoon olive oil in medium skillet over medium heat. Add tomatoes and sauté until just heated through, 1 to 2 minutes. Remove from heat. Mix in 1 tablespoon chopped fennel fronds; season relish with salt and pepper. Serve soup with relish.
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