Mediterranean Greek Tomato Soup
A Greecian spin on tomato soup made with feta cheese, olives, red wine vinegar, olive oil, cucumber, and
spices
Total Time
35 min
Made with
250 mL
12
- 1/4 cup 60 mL olive oil
- 2 1/4 tbsp 30 mL garlic, minced
- 1 1/4 cup 250 mL black olives, pitted, chopped, drained
- 1 1/4 can 1.36 L Classic Tomato
- 5 cups 1.3 L water
- 1/2 tsp 2.5 mL kosher salt
- 1/4 tsp 1.25 mL black pepper, ground
- 1 1/4 cup 310 mL feta cheese, crumbled
- 2 tbsp 30 mL fresh parsley, chopped
- 1/2 cup 125 mL red wine vinegar
- 3/4 cup 180 mL cucumber, peeled, seeded, diced
- Using a large sauce pot, heat half the oil over medium heat.
- Add garlic. Lightly toast, about 1-2 minutes.
- Add black olives, Campbell’s® Condensed Tomato Soup, water, salt and pepper. Simmer for 15 minutes over low to medium heat.
- Add feta cheese, parsley and vinegar. Simmer for additional 1minute.
- Finish with remaining oil.
CCP: Heat to a minimum internal temperature of 74°C for 1 minute.
CCP: Hold for hot service at 60°C or higher until needed.
6. To Serve: Portion 250 mL soup into serving bowl. Garnish with 15 mL diced cucumbers and a drizzle of remaining olive oil. Serve immediately.
Nutrition Facts
Per
250 mL
Calories
Total Fat
0
g
Saturated Fat
0
g
+ Trans Fat
Total Carbohydrate
0
g
Dietary Fibre
0
g
Sugars
0
g
Protein
0
g
Cholesterol
0
mg
Sodium
0
mg
Potassium
0
mg
Calcium
0
mg
Iron
0
mg
Nutrition Facts are based on our current data. However, because the data may change from time to time, this information may not always be identical to the Nutrition Facts table found on the labels of products.
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