Grilled Cheese Tomato Soup Bake

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: American cheese

Reduced-fat cheese lowers calories while maintaining flavor.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Part-skim mozzarella has less fat but similar meltability.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier for sautéing.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon cubes

Vegetable broth is lower in calories and suitable for vegetarians.

Grease the baking pan.

Cover the bottom of the pan with light rye bread.

Spread softened cream cheese onto the bread.

Sprinkle basil over the cream cheese layer.

Add a layer of mozzarella cheese on top.

Place another layer of light rye bread on top of the cheese.

Melt butter and spread it on top of the second layer of bread.

In a saucepan, combine tomato paste, minced garlic, salt, and black pepper, and warm it up.

Gradually add 1 and 3/4 cups of milk to the tomato mixture and bring it to a boil.

In a measuring cup, beat 2 eggs and then pour the warmed tomato soup mixture into the cup.

Gently pour the soup mixture over the layered bread and cheese, ensuring it covers everything evenly.

Sprinkle Mexican blend cheese and any remaining mozzarella on top.

Bake in the oven at 350°F for 25 to 30 minutes, until the edges start to brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens