cup diced onion
2 packets instant chicken broth and seasoning mix
2 cloves garlic, minced
1 cups thinly sliced zucchini
cup each thinly sliced carrot and chopped seeded tomato
1 teaspoon chopped fresh parsley
teaspoon basil leaves
1/8 teaspoon pepper

In 1 quart nonstick saucepan combine onion, broth mix, and garlic; cook, stirring occasionally, until onion is translucent. Add remaining ingredients and stir to combine; cover and cook over low heat, stirring occasionally, for about 10 minutes. Add 2 cups water and bring to a boil. Reduce heat to medium, cover, and cook until vegetables are soft, about 20 minutes. Using a slotted spoon, remove about cup vegetables from saucepan and set aside. In blender container, in 2 batches, puree remaining soup; return pureed mixture to saucepan, add reserved vegetables and heat.