Name: Easy Baked Tomato Soup Grilled Cheese Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 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

Jump to Recipe· 4.7 from 33 reviews

If you’re anything like me, there’s something incredibly comforting about the classic duo of grilled cheese and tomato soup—all warm, cheesy, and just a little bit nostalgic. Now, imagine combining these favorites into one amazing dish that’s easy enough to whip up any night of the week. That’s exactly what this Easy Baked Tomato Soup Grilled Cheese Recipe delivers: a cozy baked casserole that’s creamy, cheesy, and bursting with fresh tomato flavor. Let me walk you through why this recipe is an absolute keeper for your dinner rotation.

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Why This Recipe Works

One Dish Wonder: Combines your favorite comforting grilled cheese and tomato soup into a perfectly baked casserole.
Layered Flavors: Cream cheese, basil, garlic, and mozzarella come together for rich, satisfying taste.
Hands-Off Baking: Once assembled, the oven does all the work—ideal for busy weeknights or cozy weekends.
Great for All Skill Levels: Simple steps with easy-to-find ingredients make it approachable for any home cook.

Easy Baked Tomato Soup Grilled Cheese, baked tomato soup casserole, cheesy tomato soup bake, comforting tomato soup and grilled cheese, simple baked tomato soup dish - A white rectangular baking dish holds five large round pieces of light brown food fully covered with a smooth reddish-orange sauce. A woman's right hand is sprinkling shredded white cheese over the top right piece, while her left hand holds a dark gray bowl filled with more shredded white cheese above the dish. The dish is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Easy Baked Tomato Soup Grilled Cheese Recipe plays a part in creating that cozy, comforting feeling you want from a homemade meal. The combination of fresh herbs, creamy cheeses, and the right bread blend perfectly – just make sure to pick your favorites or what you have on hand. Here’s what you’ll need and why I love each element:

Reduced-fat cream cheese: Adds a creamy base that contrasts nicely with melted mozzarella without overwhelming richness.
Dried basil: Brings a fragrant herbal note that brightens the tomato flavors throughout.
Italian, sourdough, or rye bread: Thick slices hold up well to soaking in the tomato milk mixture—plus, the crust adds texture.
Part-skim mozzarella cheese: Melts beautifully, stretching into gooey bites, and keeps things lighter.
Butter: Used to spread on the sandwich outside for that classic golden brown grilled cheese crust.
Tomato paste: Gives the soup its intense, savory tomato flavor and a touch of thickness without acidity.
Garlic: A little punch of flavor that enhances the soup’s depth without overpowering.
Salt and pepper: Season everything perfectly—don’t skip or skimp!
2% milk: Creates a creamy tomato soup base that’s not too heavy.
Large eggs: Help thicken the custard-like topping that sets while baking, locking everything together.
Shredded Italian cheese blend or part-skim mozzarella: Sprinkled on top for extra golden, bubbly cheese finish.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

One of the best things about this Easy Baked Tomato Soup Grilled Cheese Recipe is how easy it is to customize. I often swap the bread depending on what I have on hand—sometimes hearty rye, other times classic sourdough. Feel free to get creative with the cheese, too, or even add extras inside the sandwiches to make it your own.

Variation: I once added fresh spinach and a sprinkle of crushed red pepper inside for a little kick—so delicious and unexpected!
Dietary modifications: To lighten it up, try using low-fat cream cheese and part-skim mozzarella; for vegetarian guests, just make sure your cheese is rennet-free.
Seasonal updates: Swap dried basil for fresh basil or add fresh tomatoes in summer for added freshness.

Step-by-Step: How I Make Easy Baked Tomato Soup Grilled Cheese Recipe

Step 1: Prep the Sandwiches with Cream Cheese and Mozzarella

Start by mixing that reduced-fat cream cheese with one teaspoon of dried basil until smooth—that little bit of herb really lifts the flavor. Spread this mixture evenly on six slices of bread, then layer on the mozzarella slices before topping with the remaining bread slices to make sandwiches. Don’t forget this step; it creates the creamy, cheesy core that’s the star of the show!

Step 2: Butter the Outside and Arrange in Baking Dish

Spread softened butter on the outsides of the sandwiches—this is key for that irresistible golden crust. I like using room-temperature butter here because it spreads easily without tearing the bread. Then, place them all side by side in a greased 13×9-inch baking dish. This is when you can peek at those beautiful layers and know you’re on the right track.

Step 3: Cook the Tomato Soup Base

In a small saucepan over medium heat, combine the tomato paste, garlic, salt, pepper, and the remaining half teaspoon of basil. Stir for about a minute until fragrant—this blooms the herbs and lets the garlic shine. Then, whisk in the milk gradually and bring it to a boil, reducing the heat to a gentle simmer until it thickens slightly (about 4-5 minutes). I watch carefully here to avoid scorching and stir often for silky smooth soup.

Step 4: Whisk Eggs and Combine with Soup

In a large bowl, whisk the eggs well. Slowly add about one third of the warm tomato soup mixture to the eggs to temper them—this prevents scrambling when you pour everything together. Then slowly whisk in the remaining soup mixture until smooth. This egg-infused mixture will form a lovely custard layer during baking.

Step 5: Pour Soup Mixture and Add Cheese Topping

Pour the combined tomato egg mixture evenly over the sandwiches in the baking dish, letting it soak in. Then sprinkle the shredded Italian cheese blend (or extra mozzarella if you prefer) right on top, covering every nook and cranny. This topping melts into a gorgeous golden crust that I can never resist.

Step 6: Bake Until Golden and Bubbly

Bake uncovered in your preheated 350°F oven for 25-30 minutes until the cheese topping is melting and nicely golden. The smell at this point is always enough to make me call everyone to the table! Let it stand for about 10 minutes after baking—that final rest helps everything set so you can serve perfect, neat slices.

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Tips from My Kitchen

Choose the right bread thickness: I prefer ½-inch thick slices so they hold up well but still absorb the custard without falling apart.
Don’t overcook the soup base: Thickening it a bit is good, but if it’s too thick, it won’t soak nicely into the bread.
Butter the outsides generously: It’s worth a little extra butter for that perfect crunchy crust every time.
Rest before slicing: Letting the bake rest keeps it from falling apart when cutting and helps flavors meld beautifully.

How to Serve Easy Baked Tomato Soup Grilled Cheese Recipe

Garnishes

After baking, I like to add a sprinkle of fresh chopped basil or parsley right on top—that burst of green freshens things up and looks so inviting. A drizzle of good-quality olive oil or a touch of cracked black pepper also brings a nice finishing touch.

Side Dishes

This recipe is a meal on its own, but you can complement it with a crisp green salad, roasted veggies, or even some crunchy pickles on the side for texture contrast. I also love pairing it with a simple fruit salad when I want a light, refreshing balance.

Creative Ways to Present

For a fun family dinner or casual brunch, try cutting the bake into individual squares and serving with colorful dipping bowls of extra marinara or pesto. It also makes great meal prep portions if you line your baking dish with parchment for easy removal.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered in the fridge in an airtight container for up to 3 days. When you reheat, the texture stays nice as long as you warm it gently (more on that next) so it still feels creamy and melty, not dry.

Freezing

I’ve frozen this baked grilled cheese and tomato soup dish a couple of times with good results. I recommend freezing before baking by wrapping the assembled dish tightly, then baking straight from frozen but adding a few extra minutes to the cook time. This way, you can have comfort food ready anytime.

Reheating

To reheat, I gently warm leftovers in a 325°F oven, covered with foil to keep moisture in. This method helps maintain a soft, custardy interior with a crisp top. Microwaving works in a pinch, but the texture won’t be quite as good.

FAQs

Can I use fresh basil instead of dried in this Easy Baked Tomato Soup Grilled Cheese Recipe?

Absolutely! Fresh basil adds a brighter, lighter flavor, so I recommend roughly chopping about a tablespoon and mixing it into the cream cheese or sprinkling it into the soup base during cooking. Just keep in mind fresh herbs tend to be more delicate, so add them towards the end of cooking to preserve their vibrant flavor.
What type of bread works best for the baked grilled cheese and tomato soup?

I find that bread with a sturdy crumb and crust, like sourdough, Italian, or rye, works best. These breads hold up well during baking without becoming too soggy. Avoid very soft or thin breads, which can fall apart when soaked in the milk and tomato mixture.
Can I make this recipe dairy-free or vegan?

It’s a bit tricky since cheese and cream cheese are central here, but you can experiment with vegan cream cheese and dairy-free cheeses that melt well. Use plant-based milk instead of regular milk, and adjust cooking times as needed. The texture and flavor will be slightly different, but it can still be delicious with the right ingredients!
How do I prevent the custard from curdling when mixing eggs with the soup base?

This is a great question! The key is tempering the eggs by gradually whisking in a small amount of warm tomato soup into the beaten eggs before combining everything together. Pour slowly while whisking constantly—this raises the temperature of the eggs gently and keeps them from scrambling.

Final Thoughts

I honestly can’t recommend this Easy Baked Tomato Soup Grilled Cheese Recipe enough. It’s like all your comfort food favorites got combined into one crowd-pleasing baked dish that’s surprisingly simple to put together. I’ve made it countless times for family dinners, casual get-togethers, and even for cozy solo nights when I just want a warm, cheesy hug from the inside out. Give it a try—you’ll love how effortlessly it fills your kitchen with that comforting warmth only a great grilled cheese and tomato soup combo can bring.