Tomato Soup with Bacon-Cheese Melts

  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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Ingredients

Soup:

1 (28-ounce) can diced tomatoes

2 cups Puttanesca Sauce, recipe follows

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, optional

Directions

  1. 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.
  2. Preheat broiler.
  3. 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:

  1. 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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