Tomato Soup and Grilled Cheese Casserole Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g sourdough bread, cut into 2.5cm cubes (day-old preferred)</li><li class="ingredients-single-item">150g cheddar cheese, grated</li><li class="ingredients-single-item">100g gruyère cheese, grated (or fontina)</li><li class="ingredients-single-item">75g parmesan cheese, finely grated</li><li class="ingredients-single-item">2 tablespoons butter, plus extra for greasing</li><li class="ingredients-single-item">1 medium onion, finely diced</li><li class="ingredients-single-item">2 garlic cloves, minced</li><li class="ingredients-single-item">800g canned crushed tomatoes</li><li class="ingredients-single-item">250ml vegetable stock</li><li class="ingredients-single-item">200ml full-fat milk</li><li class="ingredients-single-item">100ml double cream</li><li class="ingredients-single-item">1 tablespoon tomato paste</li><li class="ingredients-single-item">1 teaspoon dried basil</li><li class="ingredients-single-item">1 teaspoon dried oregano</li><li class="ingredients-single-item">½ teaspoon smoked paprika</li><li class="ingredients-single-item">2 tablespoons fresh basil, chopped, plus extra for garnish</li><li class="ingredients-single-item">Salt and freshly ground black pepper, to taste</li><li class="ingredients-single-item">¼ teaspoon red pepper flakes (optional, for heat)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">2.5-liter casserole dish or baking dish</li><li class="equipment-single-item">Large saucepan</li><li class="equipment-single-item">Baking sheet</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 180°C. Arrange the bread cubes in a single layer on a baking sheet and toast for 10-12 minutes until lightly golden and dried out. This pre-toasting step ensures the bread holds its structure in the casserole rather than becoming soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>While the bread toasts, prepare your tomato soup base. In a large saucepan over medium heat, melt the butter and sauté the diced onion for 5-6 minutes until soft and translucent. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it as this would create bitterness.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Add the tomato paste to the pan and cook for 1-2 minutes, stirring constantly. This brief caramelization deepens the tomato flavor by cooking off the raw taste and developing richer notes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour in the crushed tomatoes, vegetable stock, dried basil, dried oregano, and smoked paprika. Bring the mixture to a gentle simmer, then reduce heat and cook for 15 minutes, allowing the flavors to meld together.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Stir in the milk and double cream, bringing the mixture back to a very gentle simmer (do not boil or the dairy may separate). Season with salt, pepper, and red pepper flakes if using. Remove from heat and stir in the fresh chopped basil.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Butter a 2.5-liter casserole dish generously. Place half of the toasted bread cubes in the bottom, ensuring even coverage. Sprinkle half of the cheddar and gruyère over the bread, reserving the parmesan for the top.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Carefully ladle half of the warm tomato soup mixture over the bread and cheese layer, allowing it to soak in slightly. Add the remaining bread cubes, followed by the rest of the cheddar and gruyère, and finally pour the remaining tomato soup mixture over everything.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Gently press down on the casserole with the back of a spoon to ensure the bread is soaking up the liquid. Let the assembled casserole sit for 10 minutes before baking - this resting time allows the bread to absorb the tomato soup flavors more effectively.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Sprinkle the parmesan cheese evenly over the top of the casserole. Cover the dish with foil and bake for 20 minutes at 180°C. Then remove the foil and bake for an additional 15 minutes until the top is golden and bubbling, and the casserole is heated through.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the casserole to rest for 5-10 minutes before serving - this setting time helps the layers firm up slightly for cleaner portioning. Garnish with additional fresh basil leaves and serve warm. The casserole should have a perfect balance of creamy tomato flavor, cheesy richness, and a contrast between the crispy top and the softer bread layers beneath.</li></ol>