Tomato Soup with Bacon-Cheese Melts
Serves N/A
Directions
Soup: In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk. Bring mixture to a simmer. Simmer 10 minutes. Working in batches, puree soup in a blender. Return to pot and stir in basil. Preheat broiler. Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts. Serve soup with Bacon Cheese Melts. Puttanesca Sauce: Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 2 minutes. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes. Soup: 1 (28-ounce) can diced tomatoes 2 cups Puttanesca Sauce 1 (11-ounce) can evaporated lowfat milk 1/4 cup chopped fresh basil leaves Bacon Cheese Melts: 4 teaspoons mayonnaise 4 slices whole-wheat bread 1 cup baby spinach leaves 8 slices turkey bacon, cooked until crisp (in the microwave or skillet) 8 ounces shredded sharp Cheddar Puttanesca Sauce: 2 teaspoons olive or vegetable oil 1 medium onion, chopped 2 tablespoons minced garlic 2 (28-ounce) cans crushed tomatoes 1 cup pitted Greek (kalamata) olives, halved 3 tablespoons drained capers 2 teaspoons anchovy paste 1/2 teaspoon salt 1/2 teaspoon crushed red pepper flakes 1/2 cup red wine, optiona)
Ingredients
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Comments
Recipe Summary Difficulty: Easy Prep Time: 10 minutes Cook Time: 10 minutes Yield: 4 servings