Tomato Soup and Grilled Cheese Casserole Recipe

Learn how to make the best homemade Tomato Soup and Grilled Cheese Casserole that combines two comfort food classics into one incredible bake. This easy baking recipe features creamy tomato soup infused with herbs, layered with sourdough bread cubes and three types of cheese for the ultimate weeknight dinner transformation.

Difficulty:

Beginner

Prep Time:

20 mins

Cook Time:

35 mins

Serves:

6 servings

Ingredients

<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>

Equipment

<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>

Directions

<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>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Tomato Soup and Grilled Cheese Casserole?

This comforting casserole combines sourdough bread cubes, three cheeses (cheddar, gruyère and parmesan), crushed tomatoes, vegetable stock, milk, cream, herbs (basil and oregano), smoked paprika, and aromatics like onion and garlic for a perfect blend of tomato soup and grilled cheese flavours.

How to cook Tomato Soup and Grilled Cheese Casserole at home?

Learn how to cook Tomato Soup and Grilled Cheese Casserole by first toasting bread cubes, then making a rich tomato base with aromatics, herbs and dairy. Layer these elements with multiple cheeses in a buttered dish, allowing the bread to absorb the soup before baking covered for 20 minutes, then uncovered for 15 minutes until golden and bubbling.

Can I make this casserole ahead of time for meal prep?

Yes! You can assemble the casserole up to 24 hours in advance and refrigerate it (unbaked). Allow it to come to room temperature for 30 minutes before baking. Alternatively, bake it completely, portion, and refrigerate for up to 3 days. Reheat portions covered in a 180°C oven until hot throughout.

What bread works best for a tomato and cheese casserole?

Sourdough is ideal due to its sturdy structure and tangy flavour that complements the tomato. Day-old bread works best as it's slightly dried out. Other good options include crusty French bread, ciabatta, or country loaves. Avoid soft sandwich breads which become too soggy in the casserole.

Can I freeze this cheesy tomato bread bake for later?

Yes, this casserole freezes beautifully for up to 3 months. You can freeze it either before or after baking. If freezing unbaked, thaw in the refrigerator overnight before baking. If freezing baked portions, thaw and reheat covered at 180°C until hot throughout (about 20-25 minutes).

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