Description
This Grilled Cheese & Tomato Soup Bake is a comforting and delicious casserole that combines the classic flavors of grilled cheese sandwiches with a creamy tomato soup. Perfect for a cozy meal, it layers cream cheese, mozzarella, and buttery bread baked with a rich tomato and milk sauce that’s enhanced with garlic and basil. Easy to prepare and great for serving six, this bake is oven-baked to golden perfection, making it an ideal main course for family dinners.
Ingredients
Scale
Sandwich Ingredients
- 3 ounces reduced-fat cream cheese
- 1-1/2 teaspoons dried basil, divided
- 12 slices Italian, sourdough or rye bread (1/2 inch thick)
- 6 slices part-skim mozzarella cheese
- 6 tablespoons butter, softened
Tomato Soup Mixture
- 1/2 cup tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups 2% milk
Additional Ingredients
- 2 large eggs
- 1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Instructions
- Prepare the Sandwiches: Preheat the oven to 350°. In a small bowl, mix the reduced-fat cream cheese with 1 teaspoon of dried basil until well blended. Spread this mixture evenly onto 6 slices of the bread. Top each with a slice of part-skim mozzarella cheese, then cover with the remaining 6 slices of bread to make sandwiches. Spread softened butter on the outsides of each sandwich and arrange them in a greased 13×9-inch baking dish.
- Make the Tomato Sauce: In a small saucepan, combine the tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon dried basil. Cook and stir over medium heat for 1 minute to blend the flavors. Gradually whisk in the 2% milk and bring the mixture to a boil. Reduce the heat and simmer uncovered for 5 minutes, stirring frequently, until thickened. Remove from heat.
- Prepare the Egg Mixture: In a large bowl, whisk the two eggs. Gradually whisk in about one-third of the warm tomato milk mixture into the eggs to temper them, then stir in the remaining tomato milk mixture to combine fully.
- Assemble and Bake: Pour the egg and tomato milk mixture evenly over the arranged sandwiches in the baking dish. Sprinkle the shredded Italian cheese blend or additional mozzarella evenly on top. Bake uncovered in the preheated oven for 30 minutes or until the casserole is golden brown and the cheese is melted and bubbly.
- Rest and Serve: Once baked, let the casserole stand for 10 minutes to set and cool slightly before serving. This allows the bake to firm up and makes it easier to cut and serve.
Notes
- Use Italian, sourdough, or rye bread for best flavor and texture; thicker slices hold up better during baking.
- Part-skim mozzarella offers a nice melt with reduced fat, but you can substitute with full-fat cheese for extra richness.
- Tempering the eggs with the warm milk mixture prevents curdling and ensures a smooth custard-like texture.
- For a dairy-free version, substitute cream cheese and milk with plant-based alternatives and choose vegan cheese.
- If tomato paste is too intense, you can dilute with a little water or broth before adding the milk to adjust thickness and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 360 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 90 mg
