Tomato Soup with Bacon-Cheese Melts

Name: Tomato Soup with Bacon-Cheese Melts
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 2 teaspoons anchovy paste; 237 milliliters baby spinach leaves; 4 slices whole-wheat bread; 794 grams diced tomatoes; 2 kilograms crushed tomatoes; 3 Tbsps drained capers; 59 milliliters chopped fresh basil leaves; 2 Tbsps minced garlic; 237 milliliters pitted Greek (kalamata) olives, halved; 312 grams evaporated lowfat milk; 4 teaspoons mayonnaise; 1 medium onion, chopped; 1 teaspoons crushed red pepper flakes; 118 milliliters red wine, optional; 1 teaspoons salt; 227 grams shredded sharp Cheddar; 8 slices turkey bacon, cooked until crisp (in the microwave or skillet); 2 teaspoons olive or vegetable oil

Tomato Soup with Bacon-Cheese Melts requires about 20 minutes from start to finish. This main course has 813 calories, 43g of protein, and 41g of fat per serving. This recipe serves 4. This recipe covers 49% of your daily requirements of vitamins and minerals. It is perfect for Autumn. Head to the store and pick up salt, turkey bacon, vegetable oil, and a few other things to make it today.

Instructions

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.

Ingredients you will need

Evaporated Milk