Description
A comforting and flavorful Grilled Cheese & Tomato Soup Bake that combines creamy basil-spread sandwiches with a rich tomato soup base, topped with melted Italian cheese, perfect for a cozy meal.
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
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 & Topping
- 2 large eggs
- 1 cup shredded Italian cheese blend or part-skim mozzarella cheese
Instructions
- Prepare the Sandwiches: Preheat your oven to 350°. In a small bowl, mix the reduced-fat cream cheese with 1 teaspoon of dried basil until well blended. Spread this mixture evenly onto 6 slices of bread. Top each with a slice of part-skim mozzarella cheese, then cover with the remaining 6 bread slices. Spread softened butter on the outsides of all sandwiches. Arrange the sandwiches in a greased 13×9-inch baking dish.
- Make the Tomato Soup Base: In a small saucepan over medium heat, combine the tomato paste, minced garlic, salt, pepper, and the remaining 1/2 teaspoon of dried basil. Cook and stir for 1 minute to develop the flavors. Gradually whisk in the 2% milk and bring the mixture to a boil. Once boiling, reduce the heat and simmer uncovered for 5 minutes until thickened, stirring frequently. Remove from heat.
- Combine Egg and Soup Mixtures: In a large bowl, whisk the eggs. Gradually add one-third of the hot tomato milk mixture into the eggs while whisking continuously to temper the eggs. Then add the remaining milk mixture and whisk until incorporated. Pour this combined mixture evenly over the arranged sandwiches in the baking dish.
- Add Cheese Topping and Bake: Sprinkle the shredded Italian cheese blend or part-skim mozzarella cheese evenly over the top of the mixture. Bake uncovered in the preheated oven for 30 minutes, or until the top is golden brown and the cheese has melted.
- Rest and Serve: Remove the bake from the oven and let it stand for 10 minutes before serving to allow it to set and cool slightly for easier serving.
Notes
- Use any sturdy bread such as Italian, sourdough, or rye for best texture and flavor.
- To make the dish vegetarian, ensure the cheese blend used does not contain animal rennet.
- If you prefer a spicy kick, add a pinch of red pepper flakes to the tomato soup base.
- Butter can be substituted with a plant-based spread for a dairy-free variation, but the final texture may differ.
- Allowing the bake to rest after cooking helps it set and makes cutting easier.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 90 mg
