Mediterranean Tomato Soup


  1. 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.
  2. 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.
  3. 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.


  • 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)