In a large saucepan or Dutch oven, heat oil over medium-high heat. Add eggplant, zucchini, summer squash, leeks, sweet pepper and garlic. Reduce heat to medium and cook for 10 minutes, stirring frequently. Stir in rice and tomatoes. Cook and stir for 3 minutes more. Stir in broth, wine, tomato paste, fennel seeds, salt and black pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or until rice is tender. Remove from heat. Cool slightly.

Process mixture in 4 or 5 batches in a food processor or blender until almost smooth. Return mixture to saucepan. Stir in cream and basil. Heat through, but do not boil.

To serve, ladle soup into shallow soup bowls. Top each with 2 Goat Cheese Croutons. Makes 8 to 10 side-dish servings.

Bias-slice sixteen 1/4-inch slices from a baguette-style French bread loaf. Arrange bread in a single layer on baking sheet. Lightly brush 1 side of each slice with some olive oil. Bake in a 400 degree F. oven for 4 minutes. Remove from oven. Turn slices over. Using 4 ounces of soft goat cheese (chevre) or softened cream cheese, spread about 2 teaspoons on each untoasted side of bread. Bake for 3 to 4 minutes more or until cheese is warm. Makes 16 croutons.