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Tomato Soup with Bacon-Cheese Melts

Make 4 servings

Ingredients

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
  • ½ teaspoon salt
  • ½ teaspoon crushed red pepper flakes
  • ½ cup red wine (optional)

Soup

  • 1 (28 ounce) can diced tomatoes
  • 2 cups Puttanesca Sauce
  • 1 (12 ounce) can evaporated milk
  • ¼ 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

Directions

Puttanesca Sauce

  1. Heat oil in a large saucepan over medium heat.
  2. Add onion and garlic and sauté 2 minutes.
  3. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.
  4. Add the wine and bring mixture to a boil.
  5. Reduce heat and simmer 15 minutes.

Soup

  1. In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk.
  2. Bring mixture to a simmer.
  3. Simmer 10 minutes.
  4. Working in batches, puree soup in a blender.
  5. Return to pot and stir in basil.

Bacon Cheese Melts

  1. Preheat broiler.
  2. Spread 1 teaspoon mayonnaise on each bread slice.
  3. Top with ¼ cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese.
  4. Place bread slices on a baking sheet and place under broiler.
  5. Cook 1 to 2 minutes, until cheese melts.
  6. Serve soup with bacon cheese melts.
 
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