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1
In 5-quart saucepot, heat oil on medium.
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2
Add garlic; cook 1 minute, stirring.
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3
Add water, tomatoes, zucchini, red or yellow pepper, crushed red pepper, 1 1/2 teaspoons salt, and basil sprig; heat to boiling on high, stirring often.
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4
Reduce heat to medium; cook, uncovered, 10 minutes or until vegetables are tender.
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5
Discard basil sprig.
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6
Transfer 3 cups soup to blender.
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7
With center part of cover removed to allow steam to escape, blend the 3 cups soup until pureed.
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8
Return soup to saucepot; heat through if serving warm.
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9
Garnish with basil leaves to serve.
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10
Makes 8 cups.
