Name: Grilled Cheese with Tomato Soup Bake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
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; 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

Jump to Recipe· 4.4 from 9 reviews

If you’re looking for the ultimate cozy comfort food mashup, you’ve got to try this Grilled Cheese with Tomato Soup Bake Recipe. Seriously, it takes two all-time favorites—gooey grilled cheese and hearty tomato soup—and turns them into one incredible, easy-to-make casserole that everyone will rave about. I remember making this on a chilly weekend, and it instantly became my go-to for a fuss-free dinner that feels like a warm hug. Stick around, because I’ll walk you through every step to make sure yours comes out just as amazing.

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Why This Recipe Works

Layered Comfort: Combining grilled cheese sandwiches with a baked tomato soup custard gives you the best of both worlds—crispy, cheesy bread with a luscious, creamy base.
Flavor Harmony: The basil-spiked cream cheese layer inside the sandwich adds a fresh herbal note that complements the rich, slightly tangy tomato soup perfectly.
Hands-Off Baking: Once assembled, this bake just goes in the oven, freeing you up to relax (or prep a simple salad) while it turns golden and bubbly.
Customizable & Kid-Friendly: You can easily swap breads or cheeses, making it a crowd-pleaser for picky eaters and adventurous palates alike.

Grilled Cheese with Tomato Soup Bake, baked tomato soup casserole, cheesy tomato bake, comfort food casserole, easy grilled cheese bake - 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

Ingredients & Why They Work

Each ingredient in this Grilled Cheese with Tomato Soup Bake Recipe plays a starring role in creating that irresistible balance of creamy, cheesy, and savory flavors. Choosing the right type of bread and cheese can make a huge difference, so here are some handy tips as you shop.

Grilled Cheese with Tomato Soup Bake, baked tomato soup casserole, cheesy tomato bake, comfort food casserole, easy grilled cheese bake - 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: It gives a tangy creaminess that binds the sandwich and adds depth without overwhelming the dish.
Dried basil: Dividing it between the cream cheese and tomato soup layers delivers a subtle herby freshness without being overpowering.
Italian, sourdough or rye bread: These sturdy breads hold up well under the custard and baking—soft sandwich bread would get soggy.
Part-skim mozzarella cheese: Melts beautifully and gives that classic gooey grilled cheese texture without too much grease.
Butter: Spread on the sandwich outsides, it crisps up the bread in the oven, mimicking a skillet grilled cheese texture.
Tomato paste: Concentrated tomato flavor forms the rich base of the soup custard layer.
Garlic clove: Fresh garlic amps up the savory notes in the tomato soup, making it more complex and satisfying.
Salt & pepper: Essential seasoning that brightens all those rich, creamy flavors.
2% milk: Adds richness to the custard without being too heavy like cream.
Eggs: The binding agent that turns the milk and tomato mixture into a custard, soaking into the sandwiches for incredible flavor and texture.
Shredded Italian cheese blend: Sprinkled on top, it forms that irresistible golden crust.

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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 that this Grilled Cheese with Tomato Soup Bake Recipe is so flexible, giving you room to customize. Personally, I sometimes swap in sharp cheddar or gouda instead of mozzarella to change up the flavor profile.

Variation: One time, I added a pinch of smoked paprika to the tomato mixture, which gave the soup a subtle smoky vibe that was a hit with dinner guests.
Dietary swaps: Use gluten-free bread and a dairy-free cheese to make this bake allergy-friendly without losing taste.
Extra veggies: Feel free to tuck in some sautéed mushrooms or spinach between the layers to sneak in some greens.

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

Step 1: Spread and Stack Your Sandwiches

Start by mixing the cream cheese and 1 teaspoon of dried basil until smooth—this combo adds an herbaceous creaminess that elevates your grilled cheese. Spread this mixture evenly on 6 slices of your chosen bread. Then, top each with mozzarella slices before placing the remaining bread slices on top to create sandwiches. Don’t skip spreading softened butter on the outsides—this is your ticket to achieving that perfect golden, crispy crust in the oven.

Step 2: Prepare the Tomato Soup Mixture

In a small saucepan over medium heat, combine the tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of basil. Cook this mixture for about a minute just to wake up those flavors. Then, gradually whisk in the milk to avoid lumps and bring it to a gentle boil. Once boiling, reduce the heat to a simmer and cook uncovered, stirring often, until it thickens—this usually takes around 4 to 5 minutes. Removing it from heat now ensures it cools slightly for the next step.

Step 3: Whisk Eggs and Pour Custard Over Sandwiches

In a large bowl, whisk the eggs until smooth. To avoid scrambling the eggs, temper them by gradually whisking in about a third of the hot tomato-milk mixture. Once combined, slowly stir in the remaining tomato mixture. Now pour this custard over the arranged sandwiches in a greased baking dish—make sure the custard seeps into every nook; this will infuse the bread with amazing flavor and help everything set beautifully.

Step 4: Sprinkle Cheese and Bake to Golden Perfection

The final touch is sprinkling a cup of shredded Italian cheese blend evenly over the top. Pop the dish into a 350°F oven and bake uncovered for 25 to 30 minutes until you see the cheese melted and bubbling with a gorgeous golden-brown crust. Let it rest for 10 minutes before serving so the custard firms up slightly and every bite holds its shape.

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Pro Tips for Making Grilled Cheese with Tomato Soup Bake Recipe

Use Sturdy Bread: Choose bread that’s slightly dense like sourdough or rye to hold up under the custard soak without falling apart.
Temper the Eggs: Slowly whisk hot soup mixture into eggs to avoid curdling — it keeps your custard silky smooth.
Butter the Sandwich Outsides Generously: This replicates the skillet-fried grilled cheese crust in the oven and prevents sogginess.
Let the Bake Rest: Waiting 10 minutes after baking allows the custard to set, making it easier to cut and scrumptiously creamy inside.

How to Serve Grilled Cheese with Tomato Soup Bake Recipe

Grilled Cheese with Tomato Soup Bake, baked tomato soup casserole, cheesy tomato bake, comfort food casserole, easy grilled cheese bake - 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 like to sprinkle a little fresh chopped basil or parsley on top before serving—it adds a pop of color and brightness that lightens the richness. Sometimes, I add a drizzle of extra virgin olive oil or a swirl of balsamic glaze for complexity. If you want a bit of heat, red pepper flakes work beautifully, too.

Side Dishes

Since this bake is hearty on its own, I usually pair it with a crisp green salad or roasted vegetables to add some freshness. A simple Caesar salad or even some garlic roasted broccoli balances the richness perfectly.

Creative Ways to Present

For a fun twist, I’ve made mini versions using slider buns for a party platter—just cut them into smaller squares before baking. Another time, I layered tomato soup bake in individual ramekins for a classy dinner presentation that impressed everyone!

Make Ahead and Storage

Storing Leftovers

Once cooled, I cover leftover bake tightly with plastic wrap or store it in an airtight container in the fridge. It keeps well for up to 3 days, making a perfect next-day lunch or dinner.

Freezing

I’ve frozen leftover portions with success by wrapping individual pieces in foil and storing them in freezer bags. Just thaw overnight in the fridge before reheating to keep that creamy custard texture intact.

Reheating

For the best texture, I reheat leftovers in a 350°F oven for about 15 minutes, uncovered, until warmed through and the cheese on top is bubbly again. Microwave works in a pinch, but the oven keeps the bread a little crispy instead of soggy.

FAQs

Can I use different types of bread for this bake?

Absolutely! I recommend breads that are firm enough to not fall apart after soaking in the custard, such as Italian, sourdough, or rye. Avoid overly soft sandwich bread since it might get mushy during baking.
Is it possible to make this recipe vegetarian or vegan?

Yes! For vegetarian, the base recipe is already suitable (just check your cheese ingredients). For vegan, substitute dairy cheese with plant-based cheese, use vegan cream cheese, and swap milk for unsweetened plant milk. Use a flax or chia egg replacement to mimic the custard.
Can I prepare this dish ahead of time?

You can definitely assemble the sandwiches and custard the night before, then refrigerate the unbaked dish overnight. Just add baking time a few extra minutes to ensure it’s heated through fully.
How do I get the bread crispy if baking in the oven?

The key is to spread softened butter generously on the outsides of the sandwich before baking. This helps mimic the crispy skillet-grilled texture without needing a pan fry. Also, make sure your oven is fully preheated to 350°F for even browning.

Final Thoughts

This Grilled Cheese with Tomato Soup Bake Recipe is truly one of those recipes I return to when I want something comforting but easy to make. It’s perfect for winding down on a lazy weekend or feeding a crowd with minimal fuss. I hope you enjoy making it as much as I do—it’s a delicious way to turn classic comfort foods into something a little more special, without any stress. You’ll want to keep this recipe handy, trust me.