Tomato Soup With Bacon-Cheese Melts
Serves: 5
Terry Wiza
1 January 1970
Based on User reviews:
47
Spice
49
Sweetness
60
Sourness
38
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
4 tsps
Mayonnaise1 cup
Baby Spinach Leaves230 g
Shredded Sharp Cheddar2 tsps
Olive1 medium
Onion (chopped)2 tbsps
Garlic (minced)3 tbsps
Capers (drained)2 tsps
Anchovy Paste1 tsp
Salt1 cup
Red Wine (optional)Directions:
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
6
Preheat broiler
7
Spread 1 teaspoon mayonnaise on each bread slice
8
Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese
9
Place bread slices on a baking sheet and place under broiler
10
Cook 1 to 2 minutes, until cheese melts
11
Serve soup with Bacon Cheese Melts
12
Heat oil in a large saucepan over medium heat
13
Add onion and garlic and saute 2 minutes
14
Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine
15
Add the wine and bring mixture to a boil
16
Reduce heat and simmer 15 minutes