Tomato Soup with Bacon-Cheese Melts (Robin Miller) |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 (28-ounce) can diced tomatoes |
2 cups puttanesca sauce |
1 (11-ounce) can evaporated lowfat milk |
1/4 cup chopped fresh basil leaves |
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 |
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.
4. Puttanesca Sauce:
5. 2 teaspoons olive or vegetable oil
6. 1 medium onion, chopped
7. 2 tablespoons minced garlic
8. 2 (28-ounce) cans crushed tomatoes
9. 1 cup pitted Greek (kalamata) olives, halved
10. 3 tablespoons drained capers
11. 2 teaspoons anchovy paste
12. 1/2 teaspoon salt
13. 1/2 teaspoon crushed red pepper flakes
14. 1/2 cup red wine, optiona)
15. 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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