Photo: Jennifer Davick; Styling: Allison R. Banks
Hands-on Time
30 Mins
Total Time
1 Hour 25 Mins
Makes 8 cups

How to Make It

Step 1

Melt butter in a large Dutch oven over medium-high heat; add bell peppers and next 2 ingredients. Saute 12 to 15 minutes or until onion is golden. Stir in garlic and next 4 ingredients. Cook, stirring constantly, 2 minutes.

Step 2

Add broth and bay leaves; bring to a boil. Reduce heat to medium-low, and simmer, stirring often, 25 minutes or until vegetables are tender. Discard bay leaves.

Step 3

Process soup with a handheld blender until smooth. Stir in cream, and season with salt and pepper to taste. Cook over medium heat 10 minutes or until thoroughly heated. Serve with Collard Green Pistou.

Step 4

Note: If you don't have a handheld blender, let mixture cool slightly after Step 2; process mixture, in batches, in a regular blender until smooth. Return mixture to Dutch oven, and proceed with recipe as directed in Step

Ratings & Reviews

Kim322's Review

January 27, 2014
Beyond delicious! Didn't have time to make collard greens pesto so just used a dollop of regular pesto....Perfect!

heir16's Review

December 12, 2011
Instead of vegetable broth, I can of tomato soup and 1 can of diced tomatoes with chilies. It had just the right amount of kick! I will definitely make this soup again!!!

Diane84's Review

October 31, 2011
Excellent fall soup.