This Baked Grilled Cheese Sandwich Tomato Soup Recipe is the only baked cheese sandwich casserole you will want to make from now on. It is loaded with tomato sauce, cheese, and it is “similar to a savory French toast casserole”. No additional dipping required.

A few years ago, I would have told you there’s only ONE way to make cheese sandwiches. I did not even know the best bread to use to make grilled cheese sandwiches. Pretty much I’ve made it the same way we all make grilled cheese sandwiches. I would get a couple slices of bread, no matter what kind it was, I would grease the skillet, add the bread then cheese, then add the other slice on top, cover it (or not) and voila! I would let the magic happen.

This method absolutely works. As time went on I came across a problem. The problem was, I discovered tomato soup. Tomato soup became the soup to have all. The. Time. I had it so much you would think tomatoes would begin to grow out of my skin. I actually did not like certain soups growing up. Especially being Haitian, I was used to only one or maybe two kinds of soup, and that’s bouillon and the one was made with bread – which is not very appealing at all.

After I discovered and learned that I could combine the tomato soup and grilled cheese together, best believe I was dipping my grilled cheese in the soup as much as I could. I did not need a fancy grill to make grilled cheese, it was done the old fashion way. On top of the stove in a skillet.

Not until a couple of years ago I learned how to make grilled cheese in a microwave. Just imagine, no stove required. Now that I am a mother, I often look for the fastest way to feed the kids. So, if I am in a hurry I would toast the bread, adding some butter, then the cheese; afterward, melt the sandwich in the microwave was the way to go. Kids loved it! It was quick, easy, even my oldest could do it without any problems.

Earlier this year I discovered Taste Of Home’s grilled cheese tomato soup bake. I have picky eaters in my home. My kids do not like soggy food. My main concern when I came across this recipe was what if the bread becomes soggy. Then I would be left with a big “flop” dish that no one would eat; which would be terrible because I am not comfortable with wasting food. Nonetheless, I decided to give this dish a try.

Reasons why this Baked Grilled Cheese Sandwich Tomato Soup Recipe work?

Both, the grilled cheese sandwich and the tomato soup are done in one dish. It is a time saver. Satisfying enough for a quick lunch option. Pairs well with salad and poultry. Kid-friendly. It is a great baked grilled cheese casserole.

This baked cheese sandwich casserole is loaded with tomato sauce, cheese, and it is “similar to a savory French toast casserole”. No additional dipping required as the tomato soup and the cheese is baked in one pan.

How to make Baked Grilled Cheese Sandwich Tomato Soup Recipe?

I adjusted the recipe to fit the ingredients I had at possession at the time I was making this dish. For the most part, you will need the following ingredients listed below to make the Baked Grilled Cheese Sandwich Tomato Soup Recipe.

• 3 ounces reduced-fat cream cheese
• 1-1/2 teaspoons dried basil, divided
• 12 slices Italian, sourdough or rye bread (1/2 inch thick)
• 2 cups mozzarella cheese
• 6 tablespoons butter, softened
• 1/2 cup tomato paste
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups 1% milk
• 2 large eggs

This recipe takes 25 minutes to prep and an additional 25 minutes to bake. The recipe does serve 6 servings. There’s enough for the kiddos to go for seconds. My little ones did!

It is gluten-free as I used Schar’s Gluten Free Artisan Baker White Bread.

Making Baked Grilled Cheese Sandwich Tomato Soup Recipe

After I gathered the ingredients, it was time to bring the Baked Grilled Cheese Sandwich Tomato Soup together in the baking pan. Below are the proper steps to take.

• Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13×9-in. baking dish.
• In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
• Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
• Bake, uncovered, 25-30 minutes or until golden brown and cheese are melted. Let stand 10 minutes before serving.

Baked Grilled Cheese Sandwich Tomato Soup Recipe Notes

I found that using shredded Mozzarella cheese worked well with this recipe. I used 4-oz. cream cheese instead of 3-oz because it was easier to cut and save the remaining for future use.

Slices of Italian bread or brioche bread works well with this dish as they provide thicker slices.

Avoid using the entire tomato mixture as it can make the bread soggy.

Once baked, the soup does form into a paste. Hence the reason why this dish makes a great side dish to pair with green salads.

Other savory dishes you might enjoy

Butternut Squash Soup

Portobello Mushroom Pizza With Prosciutto

Flavorful Garlic Basil Chicken

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Baked Grilled Cheese Sandwich Tomato Soup Recipe

This baked cheese sandwich casserole is loaded with tomato sauce, cheese, and it is “similar to a savory French toast casserole”. No additional dipping required as the tomato soup and the cheese is baked in one pan.

5 from 14 votes

Print Pin Rate

Course: Side Dish, Soup

Cuisine: American

Prep Time: 25 minutes

Cook Time: 25 minutes

Resting Time: 10 minutes

Total Time: 50 minutes

Servings: 6 People

Calories: 502kcal

Author: Mirlene

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)
• 2 cups mozzarella cheese
• 6 tablespoons butter softened
• 1/2 cup tomato paste
• 1 garlic clove minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups 1% milk
• 2 large eggs

Instructions

• Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
• In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
• Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
• Bake, uncovered, 25-30 minutes or until golden brown and cheese are melted. Let stand 10 minutes before serving.

Notes

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***This recipe was adapted by Taste of Home's Grilled Cheese & Tomato Soup Bake Recipe.

Nutrition

Serving: 6People | Calories: 502kcal | Carbohydrates: 45g | Protein: 23g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 133mg | Sodium: 914mg | Potassium: 678mg | Fiber: 6g | Sugar: 8g | Vitamin A: 1350IU | Vitamin C: 5mg | Calcium: 560mg | Iron: 10.6mg

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