Tomato Soup with Bacon-Cheese Melts

• 1 (28-ounce) can diced tomatoes
• 2 cups Puttanesca Sauce
• 1 (11-ounce) can evaporated lowfat milk
• 1/4 cup chopped fresh basil leaves
• 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

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. 2 teaspoons olive or vegetable oil
13. 1 medium onion, chopped
14. 2 tablespoons minced garlic
15. 2 (28-ounce) cans crushed tomatoes
16. 1 cup pitted Greek (kalamata) olives, halved
17. 3 tablespoons drained capers
18. 2 teaspoons anchovy paste
19. 1/2 teaspoon salt
20. 1/2 teaspoon crushed red pepper flakes
21. 1/2 cup red wine, optiona)
22. Heat oil in a large saucepan over medium heat.
23. Add onion and garlic and saute 2 minutes.
24. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.
25. Add the wine and bring mixture to a boil.
26. Reduce heat and simmer 15 minutes.

tomatoes, puttanesca sauce, milk, fresh basil, mayonnaise, bread, baby spinach leaves, turkey bacon, cheddar

Taken from www.foodnetwork.com/recipes/robin-miller/tomato-soup-with-bacon-cheese-melts-recipe.html (may not work)