Fennel And Zucchini Soup With Warm Tomato Relish

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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

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