This Tomato Soup and Grilled Cheese Casserole is a comforting, cheesy, and hearty twist on the classic combination of grilled cheese sandwiches and creamy tomato soup. Perfect for cozy dinners or meal prep!
Ingredients:
For the Tomato Soup Base:
- 2 tablespoons butter
- 1 onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon red pepper flakes (optional, for heat)
- 1 can (28 oz) crushed tomatoes
- 2 cups vegetable or chicken broth
- ½ cup heavy cream (or whole milk for a lighter version)
- 1 teaspoon sugar (to balance acidity)
- Salt & black pepper to taste
For the Grilled Cheese Layer:
- 8 slices thick-cut bread (like sourdough or brioche)
- 4 tablespoons butter, softened
- 2 cups shredded cheddar cheese
- 1 cup shredded mozzarella cheese
For Topping:
- ¼ cup Parmesan cheese, grated
- 2 tablespoons fresh basil, chopped
Instructions:
1. Make the Tomato Soup Base:
- In a large pot, melt butter over medium heat.
- Add onion and cook for 3-4 minutes until soft.
- Stir in garlic, basil, oregano, and red pepper flakes, cooking for 30 seconds.
- Add crushed tomatoes, broth, sugar, salt, and black pepper.
- Simmer uncovered for 15 minutes, stirring occasionally.
- Stir in heavy cream and remove from heat.
2. Prepare the Grilled Cheese:
- Butter one side of each bread slice.
- Place 4 slices, butter-side down, in a skillet over medium heat.
- Sprinkle evenly with cheddar and mozzarella cheese, then top with remaining slices (butter-side up).
- Cook for 2-3 minutes per side until golden brown and crispy.
- Remove from heat and cut into bite-sized squares.
3. Assemble the Casserole:
- Preheat oven to 375°F (190°C).
- Pour tomato soup into a greased 9×13-inch baking dish.
- Arrange grilled cheese squares on top of the soup.
- Sprinkle with Parmesan cheese.
4. Bake & Serve:
- Bake uncovered for 10-15 minutes, until cheese is bubbly.
- Garnish with fresh basil and serve warm!
Tips:
- For extra cheesiness, add more mozzarella on top before baking.
- Make it vegetarian by using vegetable broth.
- For a crispy top, broil for the last 2-3 minutes of baking.
