Tomato soup grilled cheese casserole turn the classic, nostalgic pairing into one delicious savory casserole with all the . Less mess, no leftovers, and ALL the flavor of your childhood favorite!

Grilled cheese and tomato soup was one of those meals that I had on repeat for both lunch and dinner as a kid.

I never minded because it’s delicious.

And now that I’m a working parent, I make the same combination over and over for my kids.

Not just because the combination is delicious but because it’s ridiculously easy.

And so is this tomato soup grilled cheese.

Why serve the soup on the side when you can serve it as part of the sandwich and the sandwiches can be served casserole style?

Think of it as a savory, cheesy french Toast style casserole mashed up with the classic soup and sandwich flavors.

All in one dish that your family will adore!

Ingredients

To make this you’ll need:

Sourdough bread– Thick slices of bakery sourdough
Butter
Aromatics– Minced white onion and minced garlic
Spices– A bay leaf, nutmeg, salt, and pepper
Tomato paste– For the rich tomato flavor you’d have from tomato soup
Heavy cream– Don’t skip this. It adds a velvety texture!
Milk– Whole is best
Eggs
Cheese– Sliced sharp cheddar, sliced Swiss, and shredded Parmesan

How to Make

This tomato soup grilled cheese casserole is so easy to make!

Start by spreading butter on both sides of the bread.

Bake the buttered bread on a baking sheet at 325 degrees for 4 minutes per side.

Set it aside.

While you toast the bread, melt the remaining butter in a dutch oven, or other pot, heated over medium heat.

When the butter has melted, stir in the onions and garlic and cook them, stirring occasionally, just until the onions are soft and translucent.

Stir in the bay leaf, nutmeg, and salt and pepper, to taste.

Then stir in the tomato paste and reduce the heat until the sauce is just at a simmer.

Simmer for 5 minutes, stirring occasionally.

Then slowly whisk in the cream and milk, until they’re fully incorporated.

Bring the mixture to a boil, and then immediately remove the pot from heat.

Crack the eggs into a large mixing bowl.

Whisk them vigorously while you add 2 tablespoons of sauce, to temper the eggs.

Once completely incorporated, slowly slowly pour in the rest of the sauce, whisking constantly until the mixture’s incorporated and combined completely.

Put two pieces of bread in a 9×13 baking dish you lightly sprayed with cooking spray.

Top the bread with the Swiss cheese slices.

Put two slices of bread on top of the Swiss cheese slices.

Top those bread slices with the cheddar slices.

Then close the sandwiches with the last piece of bread on top of the cheddar slices.

Pour the tomato soup sauce evenly over top of the sandwiches.

Sprinkle the shredded Parmesan evenly out over top of the soup covered sandwiches.

Bake again at 325 degrees for 30 minutes, or until golden brown and the cheese is bubbly.

Let the sandwiches rest for 1-2 minutes.

Serve hot and enjoy!

Storing Leftovers

This casserole is best the day you make it, however you can store leftovers tightly covered in the baking dish for up to 3 days.

Reheat the casserole in a hot oven until the cheese has melted again.

Tips and Tricks

Sourdough is my preferred bread but you can use whatever thickly sliced bread you like. Bakery Italian bread would also be good.
Feel free to vary the cheese to suit your taste.
I like to remove the bay leaf with a pair of tongs so no one bites into an unpleasant surprise while they are eating.

Other Grilled Cheese Recipes

Tomato soup grilled cheese casserole is a gourmet grilled cheese tomato soup pairing in one cozy comfort food everyone will love.

Make it and enjoy!

Looking for other grilled cheese recipes?

Try these:

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