Preheat the oven to 375 degrees F. For the soup: Heat the butter and olive oil in a braiser or shallow Dutch oven over medium heat. Add the garlic, onion, thyme and oregano. Season with a few. Soup: Olive oil, for drizzling 10 to 12 sprigs fresh thyme 6 cloves garlic Kosher salt and freshly ground black pepper 10 Roma tomatoes, halved lengthwise 2 red bell peppers, stemmed, seeded and. With over 700 five-star reviews, Ree Drummond's creamy tomato soup recipe is a fan favorite for good reason. It's made mainly with pantry staples and has that classic flavor that just begs to be. Serve Ina Garten's Roasted Tomato Basil Soup recipe, made with canned and fresh plum tomatoes, for an elegant starter from Barefoot Contessa on Food Network. Food Network Kitchen’s expertly tested recipe is easy and makes a smooth, velvety tomato soup that hits all the right notes. The recipe uses canned tomatoes, fresh herbs and classic vegetables. Home Recipes Soups Vegetable Soup Tomato Soup Prev Recipe Next Recipe Recipe courtesy of Ina Garten From: Barefoot Contessa Foolproof and Food Network Magazine When time is of the essence, make Rachael Ray's Quick Creamy Tomato Soup recipe from 30 Minutes Meals on Food Network. Deselect All For the soup: 12 large (about 4 pounds) tomatoes, stemmed and quartered 1/2 cup extra-virgin olive oil, divided 1/4 cup good-quality balsamic vinegar 12 large garlic cloves, peeled. Remove the bay leaves before using an immersion blender to puree the soup until smooth. Return soup to low heat, add cream and adjust consistency with remaining chicken stock, if necessary. Savor Ina Garten's pureed Cream of Fresh Tomato Soup recipe from Barefoot Contessa on Food Network using fresh vine-ripe tomatoes, rich cream and fresh basil.