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Tomato Soup Bake with Grilled Cheese Recipe

ByCaroline
Jump to Recipe· 4.5 from 57 reviews

If you’re a fan of cozy comfort food, you’re going to fall head over heels for this Tomato Soup Bake with Grilled Cheese Recipe. Picture that perfect combination of creamy tomato soup and gooey grilled cheese—now imagine it all baked together in one dreamy casserole. This dish is the ultimate cozy meal, especially when you want something that’s as much about nostalgia as it is about flavor. Trust me, once you make this, it’ll be a go-to comfort classic in your kitchen.

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Why This Recipe Works

  • Perfect Layering: Cream cheese on the bread gives it richness without overwhelming the classic grilled cheese flavor.
  • Flavorful Tomato Base: Combining tomato paste with fresh garlic and basil creates a tomato soup that’s deeply savory and fresh-tasting.
  • Simple Yet Impressive: This bake is easy to prep, but looks and tastes like you put in way more work—ideal for busy weeknights or casual gatherings.
  • Comfort in Every Bite: Gooey cheese, buttery crispy bread, and warm tomato sauce all melt together creating ultimate cozy vibes.
Tomato Soup Bake with Grilled Cheese, baked tomato soup casserole, cheesy tomato bake, comfort food recipes, easy cheesy casserole - 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

Every ingredient in this Tomato Soup Bake with Grilled Cheese Recipe is thoughtfully picked to make the end result shine. The bread choice really affects texture, and cream cheese adds just enough creaminess to balance the tangy tomatoes. Here’s what you need to keep in mind when picking ingredients for your bake.

Tomato Soup Bake with Grilled Cheese, baked tomato soup casserole, cheesy tomato bake, comfort food recipes, easy cheesy casserole - 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
  • Cream Cheese: Adds a smooth, rich layer that pairs beautifully with basil and mozzarella. Reduced-fat works great and keeps it lighter.
  • Dried Basil: Divided to boost flavor first in the cream cheese spread, then in the tomato sauce—it builds depth.
  • Bread: I like Italian or sourdough for their sturdy texture and slight tang, but rye adds a fun twist.
  • Mozzarella Cheese: Part-skim mozzarella melts perfectly, giving you that stretchy, luscious cheese pull everyone loves.
  • Butter: Softened for easy spreading; it crisps up the bread edges beautifully during baking.
  • Tomato Paste: Thick and concentrated, it forms the base of the soup and packs true tomato flavor.
  • Garlic Clove: Fresh minced garlic brightens the tomato sauce and adds that classic soup aroma.
  • Salt and Pepper: Just the right touch to enhance all the flavors.
  • Milk: I use 2% for creaminess without heaviness—it balances the eggs and thickens the sauce.
  • Eggs: They bind everything together, giving the soup bake a custardy texture.
  • Italian Cheese Blend: A lovely finishing touch to get a golden, bubbly top layer full of cheesy goodness.
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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.

Make It Your Way

One of the things I love most about this Tomato Soup Bake with Grilled Cheese Recipe is how easy it is to tweak based on what you have or prefer. Play around with different breads, cheeses, or herbs to truly make this comforting dish feel like it’s just for you.

  • Variation: I once swapped sourdough for rye bread and added a pinch of smoked paprika to the tomato sauce—it added a fun smoky layer that my family adored.
  • Dietary Tweaks: Use vegan cream cheese and plant-based milk, plus your favorite dairy-free cheese for a cruelty-free comfort meal.
  • Seasonal Flavors: Fresh basil works great in summer, but dried oregano or thyme are excellent fall/winter alternatives.
  • Make it Spicy: Add red pepper flakes to the tomato mixture for a little kick that wakes up this classic.

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

Step 1: Spread the Cream Cheese and Assemble the Sandwiches

Start by preheating your oven to 350°F. In a small bowl, mix the reduced-fat cream cheese with 1 teaspoon of dried basil until it’s smooth and fragrant. I like to use room temperature cream cheese—it spreads easily without tearing the bread. Spread this creamy mixture onto six of the bread slices, then layer with mozzarella cheese before topping each with the remaining bread slices. Don’t forget to butter the outsides of each sandwich generously; it helps them crisp to golden perfection when baking.

Step 2: Make the Tomato Sauce Base

Next up, the tomato soup magic begins. In a small saucepan over medium heat, combine the tomato paste, minced garlic, salt, pepper, and the remaining ½ teaspoon of basil. Stirring continuously, cook this combo just for about a minute to let the garlic release those amazing aromas. Then, slowly whisk in your milk so the tomato mix becomes smooth. Bring it to a boil, then reduce heat and simmer it uncovered for 4-5 minutes until it thickens nicely. Stir often so nothing sticks to the pan.

Step 3: Mix the Eggs and Combine Everything

In a large bowl, whisk the eggs first. To avoid scrambling, gradually whisk in about a third of the hot tomato mixture to temper the eggs. Then pour in the rest of the tomato mixture and stir well. This custardy mix is what ties the whole bake together beautifully.

Step 4: Bake Until Golden and Bubbling

Place your buttered sandwiches neatly in a greased 13×9-inch baking dish. Pour the tomato-egg mixture evenly over the top, making sure every sandwich gets some love. Sprinkle the shredded Italian cheese blend on top for that golden bubbly finish. Pop it in the oven for 25-30 minutes, and keep an eye out for the top to turn a beautiful golden brown and the cheese to melt perfectly. Let the bake rest for about 10 minutes before serving—it helps everything set up and makes cutting easier.

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Tips from My Kitchen

  • Softened Cream Cheese: Always bring your cream cheese to room temperature before spreading to avoid tearing the bread.
  • Tempering Eggs: Gradually adding hot liquid to eggs is key to preventing a scrambled texture—don’t rush this step.
  • Butter is Your Friend: Don’t skimp on buttering the bread; it crisps up the edges in the oven just like a classic grilled cheese.
  • Let It Rest: Letting the bake stand after cooking gives it time to firm up, making it easier to serve tidy slices.

How to Serve Tomato Soup Bake with Grilled Cheese Recipe

Tomato Soup Bake with Grilled Cheese, baked tomato soup casserole, cheesy tomato bake, comfort food recipes, easy cheesy casserole - 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 personally love sprinkling some fresh chopped basil or a pinch of cracked black pepper on top when serving because it adds a fresh, herbal pop that cuts through the richness. If you want to get fancy, a drizzle of good olive oil or a light sprinkle of chili flakes can be delightful too.

Side Dishes

Since this bake is already pretty hearty, I usually pair it with a simple green salad dressed with lemon vinaigrette or some roasted veggies. Sometimes, I serve it alongside crunchy pickles to add a nice tangy contrast.

Creative Ways to Present

For a cozy holiday brunch, I’ve served this bake in mini ramekins so everyone gets their own personal portion. Decorating the table with rustic bread baskets and colorful napkins made the meal feel so special—and it’s a great way to impress guests without extra fuss.

Make Ahead and Storage

Storing Leftovers

Any leftovers I keep are stored in an airtight container in the fridge for up to 3 days. I find that the tomato soup sauce thickens a bit upon chilling, so it tastes even better when reheated with a splash of milk to loosen it up.

Freezing

I’ve frozen this bake successfully by wrapping it tightly and freezing in portions. When ready, I thaw overnight in the fridge and then reheat it covered in the oven to maintain that melty texture without drying out.

Reheating

For me, reheating in a 350°F oven for about 15-20 minutes works best to revive the crispy edges and melted cheese. I sometimes add a little extra shredded cheese on top before heating for an extra gooey finish.

FAQs

  1. Can I use fresh tomatoes instead of tomato paste in this Tomato Soup Bake with Grilled Cheese Recipe?

    Great question! Tomato paste is concentrated and gives the bake a thick, rich tomato flavor without adding extra liquid. If you want to use fresh tomatoes, you’ll need to cook them down to a thick sauce first to avoid a watery bake, which can affect texture. Using canned crushed tomatoes can work, but you might want to reduce other liquids slightly.

  2. What type of bread works best for the Tomato Soup Bake with Grilled Cheese Recipe?

    I recommend sturdy breads like Italian, sourdough, or even rye because they hold up well to soaking in the custard mixture without falling apart. Soft sandwich bread can become soggy and might not crisp as nicely.

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

    Absolutely! Assemble the bake up until pouring the egg mixture over the sandwiches, then cover and refrigerate for up to 24 hours before baking. This makes it super convenient for busy mornings or meal prepping.

  4. Is it possible to make this recipe gluten-free?

    Yes! Just swap the bread for your favorite gluten-free variety. Make sure it’s a sturdy kind because the bake needs bread that can soak up the custard and tomato sauce without falling apart.

  5. Can I add other herbs or spices?

    Definitely! While basil is classic, feel free to experiment with thyme, oregano, or even a pinch of smoked paprika or chili flakes for extra depth or heat.

Final Thoughts

This Tomato Soup Bake with Grilled Cheese Recipe is one of those recipes that brings warm, comforting memories to life while being super easy to throw together. I remember making this when friends dropped by unexpectedly, and it never fails to impress with minimal effort. If you want a cozy, irresistible dish that’s both nostalgic and a little bit special, this one’s going to be your new favorite. Grab your bread, get your cheese ready, and let’s make some magic happen in the oven!

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Tomato Soup Bake with Grilled Cheese Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 57 reviews
  • Author: Caroline
  • 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

A comforting and hearty Grilled Cheese & Tomato Soup Bake combining creamy basil-spread sandwiches layered with mozzarella and baked in a rich, thickened tomato soup mixture topped with Italian cheese for a warm, satisfying meal.

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

  • 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 Sandwiches: Preheat oven to 350°. In a small bowl, mix reduced-fat cream cheese and 1 teaspoon of dried basil until well blended. Spread this mixture evenly onto 6 slices of bread. Top each with a slice of part-skim mozzarella cheese, then cover with the remaining bread slices. Spread the outside of each sandwich with softened butter. Arrange all sandwiches in a greased 13×9-inch baking dish.
  2. Make Tomato Soup Mixture: In a small saucepan over medium heat, combine tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of dried basil. Cook and stir for 1 minute to release flavors. Gradually whisk in the 2% milk and bring the mixture to a boil. Reduce heat to a simmer and cook uncovered for 4-5 minutes or until the mixture thickens, stirring frequently to prevent scorching. Remove from heat.
  3. Mix Egg and Soup Base: In a large bowl, whisk the eggs thoroughly. Gradually whisk in one-third of the warm tomato soup mixture to temper the eggs. Stir in the remaining tomato soup mixture until well combined.
  4. Assemble and Bake: Pour the egg and tomato soup mixture evenly over the arranged sandwiches in the baking dish. Sprinkle the top with the shredded Italian cheese blend or part-skim mozzarella cheese. Bake uncovered in the preheated oven for 30 minutes until the dish is golden brown and the cheese is melted and bubbly.
  5. Serve: Remove the bake from the oven and allow it to stand for 10 minutes before serving to set and cool slightly.

Notes

  • Use Italian, sourdough, or rye bread for best texture and flavor.
  • To make it vegetarian, ensure the Italian cheese blend contains no animal rennet.
  • You can substitute whole milk for 2% milk for a richer dish.
  • For a stronger basil flavor, use fresh basil but reduce the quantity to about 1 teaspoon finely chopped.
  • Letting the bake rest before serving helps it firm up for easier slicing.

Nutrition

  • Serving Size: 1 serving
  • Calories: 350 kcal
  • Sugar: 6 g
  • Sodium: 600 mg
  • Fat: 15 g
  • Saturated Fat: 8 g
  • Unsaturated Fat: 5 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 2 g
  • Protein: 18 g
  • Cholesterol: 110 mg

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