Name: Cheese and 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· 4.6 from 12 reviews

If you’re anything like me, you crave comfort food that feels like a warm hug on a cool day. That’s exactly why I adore this Cheese and Tomato Soup Bake Recipe — it’s like two classics, grilled cheese and tomato soup, rolled into one cozy, cheesy masterpiece. Seriously, it’s fan-freaking-tastic and something you’ll want to make again and again. Stick with me, and I’ll walk you through every step to make sure your version is just as delicious as mine.

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Why This Recipe Works

Comfort Food Fusion: Combines creamy tomato soup flavors directly with a cheesy sandwich, eliminating the need for dipping and doubling the yum.
Balanced Flavors: The garlic and basil add just the right savory touch without overpowering the rich, cheesy goodness.
Hands-Off Baking: After some initial prep, the oven does the work, giving you perfect golden-brown topping and melty cheese every time.
Family-Friendly: This dish hits all the comfort food notes that kids and adults alike will love, making dinner stress-free.

Cheese and Tomato Soup Bake, tomato soup bake, cheesy tomato casserole, comforting soup bake, easy cheesy tomato dish - 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

This Cheese and Tomato Soup Bake Recipe uses simple, easy-to-find ingredients that combine perfectly to create layers of flavor. Picking the right bread and cheese can honestly make all the difference, so I always recommend sticking to good quality items when you can.

Cheese and Tomato Soup Bake, tomato soup bake, cheesy tomato casserole, comforting soup bake, easy cheesy tomato dish - 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: Adds that creamy richness without overwhelming heaviness—helps bind the sandwich ingredients.
Dried basil: Brings a hint of herbal brightness that cuts through the richness beautifully.
Italian, sourdough, or rye bread: Choose a sturdy bread with good texture so it holds up well in the bake.
Part-skim mozzarella cheese: Perfect melt and stretch without being overly greasy.
Butter: For browning the sandwich exteriors to crisp, golden perfection.
Tomato paste: The concentrated tomato flavor is the heartbeat of the soup base.
Garlic: Just a clove gives a gentle, warm depth.
Salt & pepper: Seasoning essentials to balance and boost the flavors.
2% milk: Keeps the soup creamy but not too heavy.
Large eggs: Give structure and set the bake when cooked.
Shredded Italian cheese blend or part-skim mozzarella: Adds cheesy topping goodness and melts into the custard beautifully.

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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 my favorite things about this Cheese and Tomato Soup Bake Recipe is how easy it is to tweak to your tastes. Whether you’re craving something extra cheesy, or want to sneak in some veggies, this recipe gives you room to experiment.

Variation: I sometimes swap mozzarella for sharp cheddar for a tangier punch — it works amazingly well.
Veggie Upgrade: Adding sautéed mushrooms or spinach between sandwich layers elevates the dish without complicating prep.
Diet-Friendly: For a gluten-free option, use your favorite GF bread and make sure the cheese is GF-certified.
Spice It Up: A pinch of chili flakes in the tomato mixture adds a gentle kick I’ve come to really enjoy.

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

Step 1: Build the Sandwich Base with Cream Cheese and Basil

First things first: I mix the reduced-fat cream cheese with a teaspoon of dried basil to get that herby, creamy spread. Then, I carefully spread it onto six slices of bread—this little layer makes the sandwiches extra flavorful. It can be tempting to pile it on thick, but trust me, just a thin, even layer is perfect.

Step 2: Layer with Mozzarella and Top with the Remaining Bread

Next, I top those cream cheese-slathered slices with mozzarella—making sure each bite will have that signature melty cheese pull we all love. Then, I cap the sandwiches with the remaining bread slices. Pro tip: Press gently to help them stick together before moving on to buttering.

Step 3: Butter the Sandwiches and Arrange in the Baking Dish

Butter the outside of each sandwich generously—this is what gives that crispy, golden finish. I like to use softened butter so it spreads easily without tearing the bread. Then, arrange your sandwiches seam side down in a greased 13×9-inch dish, making sure they fit snugly but aren’t squished.

Step 4: Prepare the Tomato Soup Mixture

In a small saucepan, stir together tomato paste, garlic, salt, pepper, and the remaining basil over medium heat. Cook just about a minute until fragrant—don’t rush or the garlic could burn. Then, gradually whisk in milk and bring the mixture to a boil. Reduce heat and simmer for 4-5 minutes, stirring often, until it thickens slightly. This is where real flavor builds, so keep an eye on it.

Step 5: Whisk in Eggs and Pour Over Sandwiches

Whisk the eggs in a large bowl, then slowly add a third of the warm tomato mixture to temper the eggs—this avoids scrambling. Stir in the rest of the tomato mixture and immediately pour it evenly over the arranged sandwiches. The custard-like base sets everything together once baked.

Step 6: Sprinkle Cheese and Bake to Perfection

Sprinkle the shredded Italian cheese blend on top—this extra layer browns and bubbles beautifully in the oven at 350°F. Bake uncovered for 25-30 minutes until the top is golden and cheese is fully melted. Your kitchen will smell heavenly by this point! I always let the bake rest for about 10 minutes before serving to let it set — you’ll thank me.

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Tips from My Kitchen

Bread Selection Matters: Using a heartier bread like sourdough prevents sogginess and keeps a nice texture.
Temper the Eggs Slowly: Adding hot soup mixture gradually to eggs avoids lumps and curdling, giving a silky bake.
Butter Evenly: Don’t forget to spread the outer butter layer well for even browning and crunchiness.
Rest Before Serving: Letting the bake sit for 10 minutes helps the custard set and improves slice-ability.

How to Serve Cheese and Tomato Soup Bake Recipe

Cheese and Tomato Soup Bake, tomato soup bake, cheesy tomato casserole, comforting soup bake, easy cheesy tomato dish - 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

Whenever I serve this, I love topping it with a sprinkle of fresh basil or parsley for a pop of color and freshness. A tiny drizzle of good-quality olive oil adds that finishing touch. For a bit of extra crunch, toasted pumpkin seeds or pine nuts scattered on top work surprisingly well too.

Side Dishes

This bake pairs perfectly with a crisp green salad tossed in a light vinaigrette—it cuts through the richness and balances the meal. Roasted veggies like asparagus or broccoli also make a wonderful, healthy side. If you’re feeling indulgent, some tangy pickles or olives alongside bring extra zing.

Creative Ways to Present

For special dinners, I’ve livened up this dish by serving it in individual ramekins or small cast-iron skillets—this makes it feel extra homey and special. You can also add thin slices of tomato on top before baking for a pretty, rustic look. Setting the table with mismatched vintage plates adds cozy charm to this classic comforting bake.

Make Ahead and Storage

Storing Leftovers

I typically cover any leftovers with foil or transfer them to an airtight container and pop them in the fridge — they keep beautifully for up to 3 days. The flavors actually mellow and blend in the fridge, so leftovers might even taste better the next day.

Freezing

The Cheese and Tomato Soup Bake Recipe freezes surprisingly well. I cut it into portions before freezing in airtight containers or zip-top bags. Just make sure it’s completely cooled before freezing to avoid sogginess when thawing.

Reheating

I reheat portions in the oven at 350°F, covered lightly with foil, until warmed through—about 15-20 minutes. This keeps the crust crisp and the cheese melty. Microwave reheating works in a pinch but can make the bread less crispy.

FAQs

Can I use fresh basil instead of dried in the Cheese and Tomato Soup Bake Recipe?

Absolutely! Fresh basil can add a lovely bright flavor. I recommend adding about a tablespoon of chopped fresh basil into the tomato mixture toward the end of cooking to preserve its freshness without overpowering the dish.
Is this Cheese and Tomato Soup Bake Recipe suitable for picky eaters?

Yes! Since it’s basically a baked grilled cheese with tomato-flavored custard, it’s quite kid-friendly. You can even make smaller individual portions if serving to kids and adjust the seasoning to their liking.
Can I make this recipe ahead of time and bake it later?

You sure can! Assemble the sandwiches and pour the tomato mixture over them, then cover tightly and refrigerate up to 24 hours before baking. Just add a few extra minutes to baking time since it will be colder going in.
What kind of bread works best for the Cheese and Tomato Soup Bake Recipe?

Sturdy breads like sourdough, Italian, or rye are my go-to choices. They soak up the custard nicely without falling apart, and they brown beautifully when buttered and baked.

Final Thoughts

This Cheese and Tomato Soup Bake Recipe is one of those feel-good dishes that I turn to when I want something soothing but a little different than your typical grilled cheese and tomato soup combo. It’s warm, cheesy, and comforting with just enough tomato tang to keep things interesting. I hope you’ll try it soon—you’ll love the cozy, cheesy layers and the ease of putting it together. Trust me, once you’ve made it, it’ll quickly become a staple in your comfort food lineup.