Tomato, Fennel and Crab Soup

This is the best tasting crab soup I think I have ever made. I was a little worried because of the quantity of onions and that Jim is unhappy with other than a fresh tomato sliced. But we both really liked it. Be sure and use the large white onions. Serves 4 as a main course, and is in January Bon Appetit.
Ingredients:
¼ C EVOO, plus more for drizzling
3 ½ C chopped onions
2 medium fennel bulbs with fronds: bulbs cored, thinly sliced. Fronds chopped and reserved
3 large garlic cloves, minced
2 - 14.5 OZ cans diced tomatoes in juice
2 C or more of vegetable broth, I used Thai vegetable broth
8 oz fresh crabmeat
Directions:
1. Heat ¼ C EVOO in a large heavy pan over medium-high heat. Add onions, fennel slices, and garlic, sprinkle lightly with salt and pepper. Sauté until onions and fennel are tender, stirring often and adjusting the heat if browning too quickly about 15 minutes.
2. Add tomatoes with juice and 2 C broth. Bring to a boil. Reduce heat, cover, and simmer until flavors blend and vegetables are very tender, about 15 minutes.
3. Stir in crabmeat and add more broth by ¼ cupfuls to thin soup as desired. Heat an additional 3-4 minutes and season to taste with salt and pepper.
4. On each serving sprinkle with the fronds and drizzle with EVOO.
We served with saltine crackers as they are Jim’s favorite. He had a hernia repaired of Friday and we were doing his favorite. It could also be served with a rustic baguette, toasted and rubbed with garlic.