Grilled Cheese & Tomato Soup Bake
Total TimePrep: 25 min. Bake: 25 min. + standing
- 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 six 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
Nutrition Facts1 sandwich: 485 calories, 29g fat (17g saturated fat), 137mg cholesterol, 918mg sodium, 33g carbohydrate (7g sugars, 2g fiber), 23g protein.
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.
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.
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
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.
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.
Jan 22, 2016
My family did not like this at all. We will stick with separate soup and sandwiches.
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!
Dec 6, 2015
So GOOD!! everyone in my house loved it!!! I plan on making it for my book club as well!!
Nov 9, 2015
Found this recipe at the cooking school. Definitely toast the bread first. It was more like an Italian dish but very cheesy and gooey goodness. Definitely enjoyed it
Sep 3, 2015
By observation of the picture, the "Pour Over" step shouldn't be taken too literally because that indeed would sog up the bread. Instead it looks like one should pour most of the "soup" part around the bread and only a little on top. And space out the sandwiches, leaning one on the other as depicted so as to leave some space beneath for the soup to go. Those who had sogginess problems, might try that.
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