Description
This Grilled Cheese & Tomato Soup Bake combines the comforting flavors of a classic grilled cheese sandwich with a rich, creamy tomato soup, baked together for a warm, satisfying meal perfect for any day.
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 Mixture and Topping
- 2 large eggs
- 1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Instructions
- Prepare oven and sandwiches: Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon dried basil until well blended. Spread this mixture evenly onto 6 slices of bread. Top each with a slice of mozzarella cheese, then cover with the remaining 6 bread slices to form sandwiches. Spread softened butter evenly on the outsides of each sandwich. Arrange sandwiches in a greased 13×9-inch baking dish.
- Make tomato soup base: In a small saucepan, combine tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon dried basil. Cook and stir over medium heat for 1 minute to blend flavors.
- Add milk and thicken soup: Gradually whisk in the 2% milk, stirring constantly. Bring the mixture to a boil, then reduce heat and simmer uncovered for 4-5 minutes until thickened, stirring frequently to prevent sticking. Remove from heat.
- Prepare egg mixture: In a large bowl, whisk the eggs. Gradually whisk in about one-third of the warm milk-tomato mixture into the eggs to temper them, then stir in the remaining milk mixture thoroughly.
- Assemble and bake: Pour the egg and tomato mixture evenly over the arranged sandwiches in the baking dish. Sprinkle the Italian cheese blend over the top. Bake uncovered in the preheated oven for 30 minutes until the top is golden brown and cheese is melted.
- Rest and serve: Remove from oven and let the dish stand for 10 minutes before serving to allow the bake to set and flavors to meld.
Notes
- You can substitute any firm white bread if Italian, sourdough, or rye is not available.
- Use part-skim mozzarella cheese to reduce fat content without sacrificing flavor.
- The egg mixture helps bind the bake and creates a custard-like texture with the tomato soup base.
- Letting the dish rest ensures it will slice neatly and hold together when served.
- For a vegetarian option, ensure cheese and other ingredients comply with dietary preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 540 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 17 g
- Cholesterol: 90 mg
