Fennel & Zucchini Soup with Warm Tomato Relish

2 Tablespoons extra-virgin olive oil, divided
1 Bulb fresh fennel, diced, fronds chopped & reserved
1 Cup zucchini, trimmed & diced
1 Cup onion, chopped
1/4 Teaspoon fennel seeds
2 Cups 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. Saut� 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 saut� 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.