Tomato Soup with Bacon-Cheese Melts

Total Time:
20 min
10 min
10 min

4 servings

  • 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
  • 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:
  • 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)

  • 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.

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    Tomato Soup

    Recipe courtesy of Patricia Heaton