| Level: | Easy |
| Total: | 20 min |
| Prep: | 10 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 (28-ounce) can diced tomatoes
- 2 cups Puttanesca Sauce, recipe follows
- 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
- 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
- 1/2 teaspoon salt
- 1/2 teaspoon crushed red pepper flakes
- 1/2 cup red wine, optional
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.
- Preheat broiler.
- Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 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.
- Heat oil in a large saucepan over medium heat. Add onion and garlic and saute 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 906 |
| Total Fat | 39 g |
| Saturated Fat | 17 g |
| Carbohydrates | 110 g |
| Dietary Fiber | 17 g |
| Sugar | 68 g |
| Protein | 35 g |
| Cholesterol | 86 mg |
| Sodium | 2065 mg |
Reviews
Way too many items,I don’t have half of them on hand,You need to own a market to make this gal’s recipes.I’ll stick to the basic recipes thank you
We were so burnt out on the puttanesca sauce at this point, that we decided to just make the soup with no puttanesca sauce. It was still pretty good. I really liked the sandwiches, but I agree with another poster who said that you need to toast the bread before broiling the sandwiches. I tried making them both ways, and the bread gets pretty soggy if you don’t toast it first.
I’m giving this 3 stars because we loved the Bacon-Cheese Melts, but did not like the soup. The soup just tasted like a bowl of the Putenisca sauce, but liquified. Make the sauce, the chutney and the bacon cheese melts from this show – they are all excellent – but skip the soup!
Did not really care for this recipe. There are far better recipes for tomoato soup & it’s not that difficult. If you do use it I would take out the olives before you puree. Least favorite from the puttanesca show.
The soup was good, but the bacon melts were wonderful.
Likes the soup, didn’t need a bit of additional spice, quick and tasty. But…the sandwiches were yuck! A basic BLT would have been better tasting and not as labor intensive. The bread never crisped up for me, either. Would toast it slightly before the broiler next time.
I absolutely loved the Bacon Cheese Melts, but the Tomato Soup I thought would have been MUCH better with a milder (and more true Italian) Puttanesca sauce. The soup tasted more like a pasta sauce because the Puttanesca sauce was way too “tomato-ee”.
I’ll try this recipe again, but with my own Puttanesca sauce and by subsituting a fresh cream mixture instead of Evaporated Milk, which, to me, stands out too prominently in most recipes.
Larry