Tomato Soup with Bacon-Cheese Melts

1. 1

   In a large pot, combine diced tomatoes, Puttanesca Sauce and evaporated milk.

2. 2

   Bring mixture to a simmer.

3. 3

   Simmer 10 minutes.

4. 4

   Working in batches, puree soup in a blender.

5. 5

   Return to pot and stir in basil.

6. 6

   Preheat broiler.

7. 7

   Spread 1 teaspoon mayonnaise on each bread slice.

8. 8

   Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese.

9. 9

   Place bread slices on a baking sheet and place under broiler.

10. 10

    Cook 1 to 2 minutes, until cheese melts.

11. 11

    Serve soup with Bacon Cheese Melts.

12. 12

    2 teaspoons olive or vegetable oil

13. 13

    1 medium onion, chopped

14. 14

    2 tablespoons minced garlic

15. 15

    2 (28-ounce) cans crushed tomatoes

16. 16

    1 cup pitted Greek (kalamata) olives, halved

17. 17

    3 tablespoons drained capers

18. 18

    2 teaspoons anchovy paste

19. 19

    1/2 teaspoon salt

20. 20

    1/2 teaspoon crushed red pepper flakes

21. 21

    1/2 cup red wine, optiona)

22. 22

    Heat oil in a large saucepan over medium heat.

23. 23

    Add onion and garlic and saute 2 minutes.

24. 24

    Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.

25. 25

    Add the wine and bring mixture to a boil.

26. 26

    Reduce heat and simmer 15 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.