Tomato Soup with Bacon-Cheese Melts

Ingredients

• 2 teaspoons anchovy paste 
• 1 cup baby spinach leaves 
• 4 slices bread whole-wheat
• 28 ounce canned tomatoes diced canned
• 56 ounce tomatoes crushed canned
• 3 tablespoons capers drained
• 0.3 cup basil leaves fresh chopped
• 2 tablespoons garlic minced
• 1 cup greek olives pitted halved kalamata
• 11 ounce evaporated lowfat milk canned
• 4 teaspoons mayonnaise 
• 1 medium onion chopped
• 0.5 teaspoon pepper flakes red crushed
• 0.5 cup red wine 
• 0.5 teaspoon salt 
• 8 ounces sharp cheddar shredded
• 8 slices at least of turkey bacon crisp cooked in the microwave or skillet
• 2 teaspoons vegetable oil 

Equipment

• baking sheet
• sauce pan
• pot
• blender
• broiler

Directions

1. 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.
2. Preheat broiler.
3. Spread 1 teaspoon mayonnaise on each bread slice. Top with 1/4 cup spinach leaves, 2 bacon slices and 2 ounces shredded cheese.
4. Place bread slices on a baking sheet and place under broiler. Cook 1 to 2 minutes, until cheese melts.
5. Serve soup with Bacon Cheese Melts.
6. Heat oil in a large saucepan over medium heat.
7. Add onion and garlic and saute 2 minutes.
8. Add tomatoes, olives, capers, anchovy paste, salt, and red pepper flakes and stir to combine.
9. Add the wine and bring mixture to a boil. Reduce heat and simmer 15 minutes.