Summer Garden Soup

In 5-quart saucepot, heat oil over medium-high heat. Add onion; cook 10 minutes or until tender and lightly browned. Add water, zucchini, peppers, tomatoes, garlic, fennel seeds, salt, and black pepper; heat to boiling. Reduce heat to medium; cook, uncovered, 20 minutes or until vegetables are tender.

Remove 4 cups soup from saucepot. In blender, with center part of cover removed to allow steam to escape, blend the 4 cups soup, in small batches, until pureed. Return pureed soup to saucepot. Reheat soup to serve hot, or refrigerate to serve cold later. Garnish with basil.