Description
This innovative bake combines two classic comfort foods in one dish. Creamy tomato soup is poured over layers of golden, crispy grilled cheese sandwiches, creating a warm, gooey, and indulgent casserole. The result is a rich, comforting blend of melted cheese, buttery toasted bread, and smooth tomato soup, all baked together until the top is perfectly crispy. It’s a nostalgic and satisfying dish that’s both familiar and exciting, ideal for cozy family meals or a unique twist on a beloved classic.
Ingredients
- 6 slices of your favorite bread: A sturdy, hearty bread works best for this recipe, like sourdough or a thick-cut white bread. The croutons need to hold up when soaking in the tomato soup mixture.
- 4 tablespoons butter: For spreading on the bread to make golden, crispy grilled cheese croutons.
- 1 can (28 oz) crushed tomatoes: The base of your creamy tomato soup, which adds richness and depth to the flavor.
- 1 cup chicken broth: Adds a savory base to your tomato soup and helps achieve a smooth, pourable consistency.
- 1 cup heavy cream: This makes the soup creamy and velvety, giving it that rich texture everyone loves.
- 1 medium onion, finely chopped: Adds a sweet, savory layer of flavor to the soup base.
- 2 cloves garlic, minced: For aromatic depth.
- 1 teaspoon dried basil: A classic herb that complements both the tomato soup and grilled cheese.
- 1 teaspoon dried oregano: A perfect partner to the basil, giving the soup its signature flavor.
- Salt and pepper: Essential for seasoning, adjust to taste.
- 2 cups shredded cheddar cheese: The star of the grilled cheese croutons and the cheesy top layer.
- 1 cup shredded mozzarella cheese: For a stretchy, gooey texture when baked.
Instructions
STEP 1: MAKE THE GRILLED CHEESE CROUTONS
Start by buttering both sides of each slice of bread with about 1 tablespoon of butter. Then, heat a large skillet over medium heat. Grill the bread until golden brown and crispy on both sides, about 3-4 minutes per side. Once done, remove from the pan and cut into cubes. Set aside.
STEP 2: PREPARE THE TOMATO SOUP BASE
In the same skillet (or a separate large saucepan), add a little more butter and sauté the chopped onion over medium heat until it becomes soft and translucent, about 5 minutes. Add the minced garlic and sauté for another minute, until fragrant.
Next, pour in the crushed tomatoes, chicken broth, and dried basil and oregano. Stir to combine and let it simmer for 5-7 minutes. Season with salt and pepper to taste. Remove from heat and stir in the heavy cream until smooth. The soup should be thick and creamy but still pourable.
STEP 3: ASSEMBLE THE CASSEROLE
Preheat your oven to 375°F (190°C) and grease a 9×13-inch casserole dish with cooking spray or a little butter.
In the prepared casserole dish, spread a thin layer of the tomato soup mixture across the bottom. Then, layer half of the grilled cheese croutons evenly on top of the soup. Pour half of the remaining soup mixture over the croutons, spreading it evenly. Sprinkle half of the shredded cheddar and mozzarella cheese over the soup.
Repeat the process with the remaining croutons, soup mixture, and cheese, making sure everything is layered nicely.
STEP 4: BAKE
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is golden and bubbly.
STEP 5: REST AND SERVE
Let the casserole rest for 5 minutes after baking to allow everything to set. Slice into squares and serve hot.
- Prep Time: 15 minutes
- Baking Time: 40 minutes
Nutrition
- Calories: 450 kcal
- Fat: 24g
- Carbohydrates: 45g
- Protein: 16g