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    Tomato Soup and Grilled Cheese Casserole

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    A comfort food classic with a twist, this baked casserole version of tomato and grilled cheese brings crispy, cheesy bread and creamy soup together in one dish. It’s the perfect cozy meal for chilly days and a great way to serve a crowd.

    Origin of Tomato Soup and Grilled Cheese

    Tomato soup and grilled cheese have been a beloved American comfort food pairing since the 1940s, when canned tomato soup became widely available and was often paired with buttered grilled cheese sandwiches. This casserole takes the best of both worlds and combines them into a single, spoonable dish.

    What I Love About This Recipe

    I love how crispy, cheesy bread pieces soak up the rich tomato soup, making every bite a perfect balance of crunch and creaminess. Plus, it’s easy to make in one dish, so there’s less cleanup while still delivering that iconic comfort food taste.

    Also Read : Roasted Butternut Squash Salad

    Tomato Soup and Grilled Cheese Casserole
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    Tomato Soup and Grilled Cheese Casserole

    Recipe by RecipeWikki
    Course: Recipes
    Servings
    +
    –

    10

    servings
    Prep time

    20

    minutes
    Cooking time

    40

    minutes
    Calories

    342

    kcal

    Ingredients

    • 2 tbsp olive oil

    • 1 small onion, diced

    • 3 cloves garlic, minced

    • 1 can (28 oz) crushed tomatoes

    • 2 cups vegetable or chicken broth

    • 1 tsp dried basil

    • 1/2 tsp dried oregano

    • 1 tsp sugar (optional, to balance acidity)

    • 1/2 cup heavy cream (or milk for a lighter version)

    • Salt and black pepper to taste

    Directions

    • Heat olive oil in a large oven-safe skillet or casserole dish over medium heat.
    • Sauté onion and garlic until soft and fragrant (about 3-4 minutes).
    • Add crushed tomatoes, broth, basil, oregano, sugar, salt, and pepper. Simmer for 15 minutes.
    • Stir in heavy cream and simmer for 5 more minutes.
    • Prepare the grilled cheese topping:
    • Toss bread cubes with melted butter in a bowl.
    • Spread the cubes evenly over the tomato soup.
    • Sprinkle cheddar and mozzarella cheese over the bread.
    • Preheat oven to 375°F (190°C).
    • Bake for 15-20 minutes, or until the cheese is melted and golden brown.
    • Serve: Let it cool slightly before serving. Garnish with fresh basil or parsley if desired.

    Notes

    • Make it extra crispy: Broil the casserole for the last 2-3 minutes to get an even crunchier top.

    • Want a richer soup? Add a little parmesan cheese to the soup base.
    • Make it ahead: Prepare the soup base ahead of time and refrigerate. When ready to bake, add the bread and cheese topping and bake fresh.

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