Mediterranean Tomato Soup
Mediterranean Tomato Soup
Directions
- For soup, in large saucepan or Dutch oven cook onion in butter until tender. Stir in broth, undrained tomatoes, tomato paste, basil, thyme and the ¼ teaspoon ground black pepper. Bring to boiling. Reduce heat. Simmer, covered, for 15 minutes, stirring occasionally.
- Meanwhile, for salad wafer topping, in small bowl stir together feta cheese, cream cheese and 1/8 teaspoon coursely ground black pepper. Cover and refrigerate until needed.
- To serve, ladle soup into bowls. Spoon dollops of sour cream on top of soup (if desired). Spread feta mixture on Heritage Ovens Salad Wafers. Serve with soup.
Ingredients
- 1/2 tsp thyme, dry, (leaves)
- 3/4 cup cheese crumbles, garlic and herb feta, (crumbled)
- 24 Heritage Ovens® Wafers, Salad
- 1 tbsp Land O'Lakes® Unsalted Butter
- 1/2 cup Peak Fresh Produce® Onion(s), (chopped)
- 1 tsp Roma® Basil, Dry, (leaves)
- 1/8 tsp Roma® Black Pepper, Ground, (coursely ground)
- 1/4 tsp Roma® Black Pepper, Ground
- 1/2 cup sour cream, (reduced-fat, optional)
- 6 oz tomato, paste
- 14 oz tomato(es), (canned, diced)
- 4 cups West Creek® Broth, Chicken, (reduced sodium)
- 3 oz West Creek® Cream Cheese, (reduced-fat, softened)
