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Grilled Cheese and Tomato Soup Bake Recipe

ByMadison
Jump to Recipe· 4.9 from 30 reviews

If you’re craving a comforting meal that feels like a warm hug, you absolutely have to try my Grilled Cheese and Tomato Soup Bake Recipe. This dish takes the classic combo of grilled cheese and tomato soup and elevates it into one glorious, cheesy casserole. It’s super easy to prep, satisfying with every bite, and perfect for cozy nights when you want something hearty without the fuss. Stick with me—I’ll walk you through all the tips to nail it perfectly every time!

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Why This Recipe Works

  • Comfort Food Classic, Reimagined: Combines all the familiar flavors of grilled cheese and tomato soup in an easy bake format.
  • Simple Ingredients, Big Impact: Uses everyday pantry staples with a few twists like cream cheese and fresh basil for extra richness.
  • Hands-Off Cooking: Once assembled, it bakes in the oven freeing you up for other things.
  • Perfectly Layered Flavors: The tomato basil sauce soaks into the bread while the cheeses melt into gooey goodness.
Grilled Cheese and Tomato Soup Bake, comfort food casserole, cheesy tomato bake, easy baked cheese meal, hearty tomato soup dish - A white rectangular baking dish holds five large round pieces of light brown food fully covered with a smooth reddish-orange sauce. A woman's right hand is sprinkling shredded white cheese over the top right piece, while her left hand holds a dark gray bowl filled with more shredded white cheese above the dish. The dish is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Grilled Cheese and Tomato Soup Bake Recipe blends creamy cheese with tangy tomato and aromatic basil, which all work together to create a dish that’s full of comforting depth. Choosing good quality bread and cheese makes a big difference, so spend a little extra time selecting those.

Grilled Cheese and Tomato Soup Bake, comfort food casserole, cheesy tomato bake, easy baked cheese meal, hearty tomato soup dish - Flat lay of a small white ceramic bowl of smooth reduced-fat cream cheese, a few dried basil leaves scattered beside it, six slices of thick Italian bread stacked neatly, six slices of fresh part-skim mozzarella cheese arranged in a perfect row, a small white bowl of softened golden butter, a small white bowl filled with vibrant red tomato paste, one fresh peeled garlic clove, a small white bowl of coarse salt, a small white bowl of cracked black peppercorns, a small white bowl of creamy 2% milk, two whole uncracked brown eggs, and a small white bowl of shredded Italian cheese blend, all ingredients fresh and natural, perfectly symmetrical on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Reduced-fat cream cheese: Adds creamy richness without heaviness; spreads easily and melts smoothly inside the sandwiches.
  • Dried basil: Infuses that classic herby note, balancing the tomato’s acidity beautifully.
  • Italian, sourdough, or rye bread: Choose sturdy bread that holds up to the soaking sauce without becoming mushy.
  • Part-skim mozzarella cheese: Perfect melting cheese that stretches and provides mellow flavor.
  • Butter: Brushing the outside of the sandwiches ensures a golden, crispy crust.
  • Tomato paste: Concentrated tomato flavor that creates a luscious, thick soup base.
  • Garlic clove: Adds savory depth to the tomato broth.
  • Salt & pepper: Enhances the overall taste, keeping every bite balanced.
  • 2% milk: Creamy base that helps loosen the tomato paste to soup consistency without being heavy.
  • Eggs: Bind everything together as they bake, giving a custardy texture around the sandwiches.
  • Shredded Italian cheese blend: Creates a beautiful golden topping that melts and browns just right.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love making this recipe my own by swapping in different breads or cheeses depending on what I have on hand—and you absolutely can too! Don’t hesitate to add herbs, spice it up, or even sneak in some veggies if you want more texture and flavors.

  • Variation: Once, I swapped the mozzarella for sharp cheddar and tossed fresh thyme into the tomato sauce – the extra zing was a hit during a family dinner.
  • Dietary modification: Use gluten-free bread and a dairy-free cream cheese for an allergy-friendly version that’s still rich and comforting.
  • Seasonal change: In the summer, add fresh chopped basil or oregano on top before baking for a garden-fresh flavor boost.

Step-by-Step: How I Make Grilled Cheese and Tomato Soup Bake Recipe

Step 1: Prep Your Bread and Cheese Layers

First things first, preheat your oven to 350°F. While it’s warming, mix the reduced-fat cream cheese with 1 teaspoon dried basil until creamy. Then spread that herby cream cheese on six slices of your chosen bread. Next, layer each with mozzarella slices and top with the remaining bread to form sandwiches. This layering from the start gives each bite that cheesy, basil-infused goodness I adore.

Step 2: Butter & Arrange Your Sandwiches

Spread softened butter on the outside of each sandwich—that’s the secret to get that irresistible golden crust that snaps just a little as you bite in. Arrange the sandwiches in a greased 13×9-in. baking dish so they’re snug but not crowded. This setup makes sure they bake evenly and soak up the soup just right.

Step 3: Make the Tomato Basil Soup

In a small saucepan on medium heat, combine tomato paste, minced garlic, salt, pepper, and the remaining ½ teaspoon basil. Stir and cook for 1 minute. Slowly whisk in the 2% milk to avoid lumps and bring the mixture to a boil. Then reduce heat and let it simmer uncovered for 4 to 5 minutes until it thickens slightly, stirring frequently. This step is key for that smooth, slightly rich tomato soup base that perfectly complements the sandwiches.

Step 4: Whisk Eggs and Combine

In a large bowl, whisk the eggs. Gradually add about a third of the warm tomato soup mixture to temper the eggs—this keeps them from scrambling. Then slowly whisk in the rest of the soup mixture. Pour this custardy blend right over the sandwiches in the baking dish, letting it seep into every nook and cranny.

Step 5: Add Cheese and Bake

Sprinkle the shredded Italian cheese blend evenly over the top. Bake uncovered for 25-30 minutes, until the top is golden brown and bubbling, and the sandwiches have soaked up that luscious soup. Let it rest for 10 minutes before serving—this lets everything set and tastes so much better than rushing to eat right out of the oven.

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Pro Tips for Making Grilled Cheese and Tomato Soup Bake Recipe

  • Perfect Bread Thickness: I always cut my bread about ½ inch thick so it holds its shape without turning too soggy from the soup mixture.
  • Butter Outside the Bread: Don’t skimp on buttering the outside of sandwiches; it crisps up beautifully and adds flavor.
  • Tempering Eggs: Slowly whisking warm soup into eggs prevents lumps and keeps the custard silky smooth after baking.
  • Rest Before Serving: Waiting 10 minutes after baking helps the bake set and avoids messy slices.

How to Serve Grilled Cheese and Tomato Soup Bake Recipe

Grilled Cheese and Tomato Soup Bake, comfort food casserole, cheesy tomato bake, easy baked cheese meal, hearty tomato soup dish - The image shows a white rectangular baking dish with blue handles filled with six square slices of baked lasagna. Each slice has a top layer of melted golden cheese that is lightly browned in some spots, with a slightly bubbled and textured surface. Beneath the cheese layer, a rich red tomato sauce is visible along the edges, suggesting multiple layers of sauce and pasta below. The dish is placed on a wooden board, with a white marbled surface underneath. Part of a white plate and a green-striped towel are also visible on the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love to sprinkle a little extra fresh basil or chopped parsley on top when serving—it adds brightness and a fresh herbal pop that balances the richness. A drizzle of good olive oil or a crack of fresh black pepper is also nice.

Side Dishes

Since this dish is pretty hearty, I usually keep sides light—like a crisp green salad with a tangy vinaigrette or some roasted vegetables. Fresh baby carrots or steamed green beans add a nice crunch and color to the plate.

Creative Ways to Present

For a special brunch, I’ve served this bake in individual ramekins with a sprinkle of grated Parmesan on top, making it feel a little fancy but still cozy. You could also turn it into sliders with smaller bread slices for a party appetizer or layer the bake with extra veggies for a colorful layered casserole look.

Make Ahead and Storage

Storing Leftovers

Leftovers keep well in an airtight container in the refrigerator for up to 3 days. I usually cut the bake into squares and cover them tightly—reheating is just as delicious the next day!

Freezing

I’ve frozen this dish successfully by wrapping individual portions tightly in plastic wrap and foil. When you’re ready to eat, thaw overnight in the fridge and reheat gently in the oven to maintain that perfect texture. Just be sure not to freeze the bake longer than 1-2 months for best taste.

Reheating

For reheating, I prefer baking leftovers at 325°F until warmed through, about 15-20 minutes. This keeps the topping crispy and the inside creamy without drying everything out like microwaving sometimes can.

FAQs

  1. Can I use fresh basil instead of dried in the Grilled Cheese and Tomato Soup Bake Recipe?

    Absolutely! Fresh basil adds a vibrant, bright flavor. I recommend adding about 1 tablespoon of finely chopped fresh basil to the tomato soup and sprinkling some on top before baking or serving. Just adjust dried basil quantity to about one-third if substituting since fresh herbs are more potent.

  2. What type of bread works best for this bake?

    Choose breads that are thick-sliced and sturdier like Italian, sourdough, or rye. These absorb the tomato custard without falling apart. Avoid very soft sandwich bread or anything too thin as it might turn too soggy.

  3. Can I make this recipe vegan or dairy-free?

    Yes, with some swaps. Use vegan cream cheese and dairy-free milk alternatives such as oat or almond milk. Replace mozzarella and cheese blend with vegan cheese alternatives that melt well. Adjust seasonings to your taste, and watch the bake closely as cooking times might vary.

  4. How do I know when the bake is done?

    The top should be golden brown and bubbly, and the custard around the sandwiches should be set but still tender. If you jiggle the dish gently, it shouldn’t be liquidy. Typically, 25-30 minutes at 350°F works perfectly.

  5. Can I make this ahead of time and bake later?

    Definitely! Assemble the bake completely, cover it tightly with plastic wrap or foil, and refrigerate up to 24 hours before baking. You might want to add a few extra minutes to the baking time if it’s going in cold from the fridge.

Final Thoughts

This Grilled Cheese and Tomato Soup Bake Recipe has become one of my go-to cozy dinners for chilly nights or when I want to impress guests without much fuss. Its melty cheese, aromatic basil, and the richness of the tomato custard come together in a way that’s both nostalgic and fresh. Seriously, give it a try—you’re going to love how comforting and delicious it is, and I can’t wait to hear how you put your own twist on it!

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Grilled Cheese and Tomato Soup Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 30 reviews
  • Author: Madison
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 6 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

This Grilled Cheese & Tomato Soup Bake is a comforting, cheesy casserole that combines the classic flavors of grilled cheese sandwiches and tomato soup in one delicious baked dish. Layers of creamy basil-spiced cream cheese, gooey mozzarella, and Italian cheese blend soak up a rich, homemade tomato soup custard, then bake to golden perfection.

Ingredients

Sandwiches

  • 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 Custard

  • 1/2 cup tomato paste
  • 1 garlic clove, minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1-3/4 cups 2% milk
  • 2 large eggs
  • 1 cup shredded Italian cheese blend or part-skim mozzarella cheese

Instructions

  1. Prepare the Sandwiches: Preheat your oven to 350°. In a small bowl, combine the reduced-fat cream cheese with 1 teaspoon of dried basil until well blended. Spread this mixture evenly onto 6 slices of the bread. Place a slice of part-skim mozzarella cheese on top of each spread slice, then cover with the remaining bread slices to form sandwiches. Spread softened butter on the outside of each sandwich. Arrange all sandwiches in a greased 13×9-inch baking dish.
  2. Make the Tomato Soup Base: In a small saucepan over medium heat, combine the tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of dried basil. Cook and stir for about 1 minute to release the flavors. Gradually whisk in the 2% milk, then bring the mixture to a boil. Reduce the heat and let it simmer uncovered for 4 to 5 minutes, stirring frequently, until the mixture thickens slightly. Remove from heat.
  3. Prepare the Custard Mixture: In a large bowl, whisk the 2 large eggs thoroughly. Gradually add a third of the warm tomato milk mixture into the eggs while whisking to temper them. Then stir in the remaining milk mixture until evenly combined.
  4. Assemble and Bake: Pour the custard mixture over the assembled sandwiches in the baking dish, ensuring they soak well. Sprinkle 1 cup of shredded Italian cheese blend evenly on top. Bake uncovered in the preheated oven for 25 to 30 minutes, or until the top is golden brown and the cheese has melted completely.
  5. Rest and Serve: Once baked, remove the dish from the oven and let it stand for 10 minutes to set before slicing and serving. This resting time helps the casserole firm up for easier serving.

Notes

  • For a richer flavor, you can use whole milk instead of 2% milk.
  • Substitute fresh basil for dried if available, using about 1 tablespoon finely chopped fresh basil in place of dried.
  • To make the dish vegetarian, ensure the cheese blend contains no animal rennet.
  • Use a sturdy bread like sourdough or rye to hold up well during soaking and baking.
  • Butter the bread lightly to achieve a crispy golden crust on the sandwiches.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 7 g
  • Sodium: 650 mg
  • Fat: 15 g
  • Saturated Fat: 7 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0.3 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 95 mg

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