4 c. sliced zucchini (about 1 lb.)
1 sm. onion, chopped
2 tbsp. butter
10 3/4 oz. can cream of chicken soup
2 c. water
1 tsp. salt
1/2 tsp. dried basil leaves
1/8 tsp. pepper

Cover and microwave zucchini, onion, and butter in 2 quart casserole on high (100%), until vegetables are tender, 9 to 11 minutes.

Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute.

Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold.)