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Grilled Cheese & Tomato Soup Bake

This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There’s no need for hands to get messy dipping bread into a bowl of hot soup. Best of all, my picky-eater husband devours every bite. —Morgan Seger, Ansonia, Ohio
  • Total Time
    Prep: 25 min. Bake: 25 min. + standing
  • Makes
    6 servings


  • 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


  • Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
  • In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
  • Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
  • Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

Test Kitchen Tip
  • When this casserole comes out of the oven it's best to let it sit for the full 10 minutes if not a little longer. You'll end up with a rich, creamy texture very similar to a breakfast strata or a savory bread pudding.
  • Nutrition Facts
    1 sandwich: 485 calories, 29g fat (17g saturated fat), 137mg cholesterol, 918mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 23g protein.

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    Average Rating:
    • Christina
      Dec 5, 2020

      We really liked this recipe. It was a bit soggy so I crisped it up in a frying pan after baking. I know an extra step but it was worth it. Loved the flavors . It was more like an Italian calzone with tomato sauce flavor wise instead of grilled cheese and tomato soup. Will make again

    • Bappylou
      Mar 29, 2019

      I too thought it was soggy and it was very much like eating overnight french toast. My husband, who will eat anything, didn't even like it.

    • Amber
      Nov 22, 2018

      This is very yummy....the whole family gobbled it up as a nice little treat before Thanksgiving tomorrow. I baked mine a little bit longer for an extra crisp texture. Thank you for sharing this take on grilled cheese

    • delowenstein
      May 2, 2018

      To me, this recipe was very tasty! I used sliced Asiago cheese for sandwiches and the shredded Mozzarella for the top as recipe suggested. I used a 10x14" greased baking dish. I also used 4-oz. cream cheese instead of 3-oz.

    • NoodleNel
      Dec 7, 2016

      We enjoyed it but it was more work than just making grilled cheese sandwiches and tomato soup. We can still dip our sandwiches into the soup as we eat it. I like the 1/2 " slices of Italian bread and the addition of the cream cheese to the grilled cheese.

    • pamelagage7243
      Sep 2, 2016

      i guess i should have read the comments before trying this one. Agree it is somewhat soggy even though i expected it to be more soupy... also sliced my bread thick. flavor was good but i think we will stick with our soup and sandwiches separate

    • msurface
      Apr 27, 2016

      I expected more liquid from something that called itself grilled cheese and tomato soup bake.As it was, the tomato came out as kind of a paste. Enjoyable but not what we expected.

    • hallen26
      Feb 23, 2016

      Very soggy, the flavors were good, but there's a lot of room for improvement. I'd be willing to experiment to make it better, but as is, it was disappointing.

    • nendl2003
      Jan 22, 2016

      My family did not like this at all. We will stick with separate soup and sandwiches.

    • domo_allygato
      Jan 15, 2016

      Learned how to make this at the cooking school and I am obsessed with it.One thing I change significantly...which does not help with the calories (but makes it taste a little better ;) ) is use half and half instead of milk, and only 1 egg. I've also toasted the bread in the oven slightly before assembling the sandwiches (which I cut in half before putting in the baking dish) and this has resulted in a slightly less soggy casserole. It disappears at our house!