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Main Dish Recipes
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
- Heat oil in a large saucepan over medium heat.
- Add onion and garlic and sauté 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
- 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.
Bacon Cheese Melts
- Preheat broiler.
- Spread 1 teaspoon mayonnaise on each bread slice.
- Top with ¼ 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.
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