Description
A comforting and easy-to-make Grilled Cheese & Tomato Soup Bake that combines creamy tomato soup with cheesy grilled sandwiches baked to golden perfection. Perfect for cozy dinners or casual gatherings.
Ingredients
Scale
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 Mixture
- 1/2 cup tomato paste
- 1 garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1-3/4 cups 2% milk
Egg and Cheese Topping
- 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 smooth. Spread this mixture evenly onto 6 slices of bread. Top each with a slice of part-skim mozzarella cheese, then cover with the remaining 6 slices of bread to form sandwiches. Spread softened butter on the outside of each sandwich to ensure a golden crust when baked. Arrange the sandwiches in a greased 13×9-inch baking dish.
- Make the Tomato Soup Mixture: In a small saucepan, combine tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of 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 the soup mixture thickens. Remove from heat.
- Mix Eggs and Cheese: In a large mixing bowl, whisk the eggs thoroughly. Gradually whisk in one-third of the hot tomato soup mixture to temper the eggs, then stir in the remaining soup mixture until combined.
- Assemble and Bake: Pour the egg and tomato soup mixture evenly over the arranged sandwiches in the baking dish. Sprinkle the shredded Italian cheese blend or part-skim mozzarella cheese 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: Allow the bake to stand for 10 minutes after removing it from the oven to let it set and cool slightly before serving.
Notes
- Use Italian bread for a traditional flavor, or substitute with sourdough or rye for variation.
- For a richer dish, consider using whole milk instead of 2% milk.
- Tempering the eggs with a portion of the hot soup mixture prevents scrambling in the casserole.
- Butter the bread slices well to achieve a crispy golden crust during baking.
- Leftovers can be refrigerated for up to 3 days and reheated gently in the oven.
Nutrition
- Serving Size: 1 serving
- Calories: 340 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 110 mg
