Tomato Soup and Grilled Cheese Casserole
Tomato Soup and Grilled Cheese Casserole
Course: dinner, main courseCuisine: AmericanDifficulty: easyServings
4
servingsPrep time
20
minutesCooking time
30
minutesCalories
500
kcalTotal time
50
minutesThis casserole blends the creamy, tangy richness of tomato soup with the crispy, melted cheese of grilled cheese sandwiches, creating a comforting one dish meal. The golden crust and aromatic blend of tomatoes and herbs make it perfect for cozy family dinners, evoking warmth and satisfaction in every bite.
Ingredients
2 tbsp olive oil
1 medium onion chopped
2 cloves garlic minced
1 can crushed tomatoes 28 oz
2 cups vegetable broth
1/2 cup heavy cream
1 tsp salt
1/2 tsp black pepper
8 slices bread
4 tbsp butter softened
2 cups shredded cheddar cheese
1/2 cup grated Parmesan cheese
1 tsp dried basil
Directions
- 1. Preheat the oven to 180C (350F).
- 2. Heat olive oil in a large pot over medium heat and sauté onion until soft, about 5 minutes.
- 3. Add garlic and cook for 1 minute until fragrant.
- 4. Stir in crushed tomatoes and vegetable broth, bring to a simmer and cook for 10 minutes.
- 5. Use an immersion blender to puree the soup until smooth, then stir in heavy cream, salt, pepper, and basil.
- 6. Spread half of the soup mixture in a baking dish.
- 7. Butter one side of each bread slice and place them buttered side down in the dish.
- 8. Sprinkle shredded cheddar cheese evenly over the bread.
- 9. Pour the remaining soup over the cheese and bread, then sprinkle with Parmesan cheese.
- 10. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10 minutes until the top is golden and bubbly.
Notes
- For a substitution, use canned diced tomatoes if crushed are unavailable and add a pinch of sugar to balance acidity. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in the oven at 160C (325F) for 15 minutes to maintain crispness. Serve with a fresh green salad or a side of roasted vegetables for a balanced meal.
