Tuesday Dinners

Grilled Cheese and Tomato Soup Casserole

The best of both worlds in one bite.

⏲️ Prep Time
15 Hours

⏲️ Cook Time
25 Min.

🍴 Serves
4

Ingredients

Soup

  • 28 ounces tomatoes (crushed/whole/diced)
  • 1 small onion
  • 2 tablespoons butter
  • Optional spices (basil, salt, etc.)

Grilled Cheese

  • 12 slices bread
  • 2 cups cheese (shredded/sliced)
  • 3 tablespoons butter

Directions

  1. Finely dice an onion
  2. Over low heat cook onion in 2 tablespoons of butter until softened
  3. Add tomatoes, cook until reduced
  4. Dice bread, melt 3 tablespoons of butter and toss sliced bread in butter
  5. Preheat oven to 400 degrees, place buttered bread in warming over
  6. When oven is preheated then remove bread, add tomato soup to bread and mix, top with cheese
  7. Bake in oven for 12-15 minutes

Step by Step Directions

Finely dice a small onion. You don’t want to be making tomato and onion soup, but we still want the flavors that the butter and onion can provide.

This is one of the first choices you’ll have to make for this recipe. If your plan is to just blend everything together then you can just do a rough chop, but if you’re trying to prevent more dishes and you’re not going to blend it together than you’ll want to dice the onion as small as you can now.

Throw the onion in a pan with some butter. The goal is to cook the onions until they have started to become translucent and your kitchen starts to smell real good.

Now it’s time to add your tomatoes. I went with crushed because it requires less reduction time and I wasn’t planning on blending anything together. Stir to combine all the ingredients and then let it sit at temperature while we toast our bread. Stir occasionally.

I melted my butter in a microwave and then added it to my sliced bread, tossing the bread in the butter. The goal is to create a bunch of tiny little pieces of bread that will have the crunch of biting into a grilled cheese.

Once your bread is coated turn your oven to 400 degrees and throw your bread in the warming oven to toast.

Once the bread is toasted to your liking you should remove the bread from the oven and pour your soup mixture over the top. You’ll then want to mix it to make sure that there’s an even coating of soup over the bread.

Top with a cheese (or multiple cheeses) of your choice.

Bake your casserole for 12-15 minutes. You’ll want the cheese to be melted and your toast should have soaked up the soup and returned to the “toasty” side.

Enjoy.

Variations

  • Change the level of chunkiness of your soup mixture. If you want a chunk of tomato then have a chunk of tomato, if you want to blend everything together than I can’t stop you.
  • You can try a bunch of different cheeses. I’ve never personally been a fan of a bunch of different cheeses on my grilled cheese all at the same time, but you might be lactose-tolerant.
  • You can make the grilled cheeses as actual grilled cheeses and then just pour the soup on top, but at that point you’ve just made grilled cheese and tomato soup.
  • Add a protein. Some cooked ground beef would go well with the ingredients already included, or if you wanted patty melt and tomato soup you’re free to experiment.

Unsolicited Feedback

  • FB: Grilled cheese and tomato soup are great together, but they should be made separately. It’s unnatural.
  • CL: Why would you drown the bread, it’s the best part.
  • AE: That… tasted more like dunked grilled cheese than I thought.