Is grilled cheese and tomato soup a good combo?

Absolutely. Tomato Soup & Grilled Cheese Casserole proves this timeless pairing works because it blends savory, creamy, and acidic flavors in one warm, satisfying bite. The soup's tangy base cuts through the richness of the cheese, while the bread adds comfort and structure. It’s a combination that balances taste, texture, and nostalgia.

What did Gordon Ramsay put in his grilled cheese?

Gordon Ramsay famously used thick slices of artisan bread, multiple cheeses (often asiago and romano), and even kimchi or red onion chutney for depth. While his version is more gourmet, you can easily bring that inspiration into your Tomato Soup & Grilled Cheese Casserole by mixing sharp cheeses or adding caramelized onions for extra flavor.

Is tomato soup and grilled cheese an American dish?

Yes, it’s a classic American comfort food. The tradition started in the 20th century when school lunches often featured canned tomato soup with buttered grilled cheese sandwiches. Tomato Soup & Grilled Cheese Casserole takes that tradition and turns it into a baked, one dish version perfect for modern kitchens.

Why do people eat grilled cheese and tomato soup?

Because it’s deeply comforting, budget friendly, and universally loved. The warmth of the tomato soup paired with the crispy, gooey grilled cheese creates a satisfying meal that feels like home. In casserole form, it becomes even easier to make and serve for families, potlucks, or cold weather meals.

Tomato Soup & Grilled Cheese Casserole: 1 Delicious Comfort Dish You’ll Love

Description

A nostalgic blend of creamy tomato soup and golden, cheesy bread, this casserole is comfort food reimagined in one warm, baked dish.

Ingredients

1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
2 tablespoons tomato paste
1 can (28 oz) crushed tomatoes
2 cups low-sodium vegetable or chicken broth
1/2 cup heavy cream or sour cream
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon black pepper
6 cups cubed crusty bread (sourdough or Italian)
1 1/2 cups shredded sharp cheddar cheese
1 cup shredded mozzarella cheese
Butter (optional, for brushing top bread cubes)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch casserole dish.
In a large skillet, heat olive oil over medium heat. Sauté onion until soft, about 5 minutes. Add garlic and tomato paste, and cook for 1 minute.
Add crushed tomatoes, broth, cream, basil, salt, and pepper. Stir and simmer for 10 minutes. Blend with immersion blender for a smooth texture if desired.
In a large mixing bowl, combine cubed bread and cheeses. Pour tomato soup mixture over the top and gently stir to coat evenly.
Transfer mixture to the casserole dish and press gently to flatten. Let sit for 5–10 minutes to soak.
Optional: brush a few top cubes of bread with melted butter for extra crispness.
Bake uncovered for 25–30 minutes or until bubbling and golden. Broil for 2–3 minutes for extra crisp top.
Let rest 5–10 minutes before serving. Enjoy warm with a side salad or extra soup drizzle.

Notes

Let the bread dry out slightly before baking to prevent sogginess. Use a mix of cheddar and mozzarella for perfect flavor and melt. Add caramelized onions or swap in smoked gouda for fun variations.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Casserole
Method: Baked
Cuisine: American