Name: Cheese and Tomato Soup Bake Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: American
Ingredients: 3 ounces reduced-fat cream cheese; 1-1/2 teaspoons dried basil, divided; 12 slices Italian, sourdough or rye bread (1/2 inch thick); 6 slices part-skim mozzarella cheese; 6 tablespoons butter, softened; 1/2 cup tomato paste; 1 garlic clove, minced; 1/4 teaspoon salt; 1/4 teaspoon pepper; 1-3/4 cups 2% milk; 2 large eggs; 1 cup shredded Italian cheese blend or part-skim mozzarella cheese

Jump to Recipe· 4.8 from 7 reviews

If you love the cozy combo of grilled cheese and tomato soup but want something a little more special and hands-off, you’re gonna flip for this Cheese and Tomato Soup Bake Recipe. It’s basically all your favorite flavors baked into one delicious, ooey-gooey casserole that’s perfect for a weeknight dinner or relaxing weekend lunch. Trust me, once you take a bite, you’ll be surprised how simple and satisfying this dish is—plus, it’s a fantastic way to feed a crowd without standing over the stove the whole time. Keep reading, and I’ll walk you through it step by step so you can nail it in your kitchen.

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Why This Recipe Works

Comfort Food Upgrade: Combines the classic grilled cheese and tomato soup flavors into one hearty bake that’s less fussy but equally delicious.
Creamy & Cheesy Goodness: The combination of cream cheese, mozzarella, and shredded Italian blend creates layers of melty, creamy cheese that’s irresistible.
Rich Tomato Flavor: Using tomato paste with garlic and basil simmers into a thick, flavorful sauce that soaks perfectly into the bread and cheese.
One-Dish Convenience: Everything bakes together in one pan, making cleanup a breeze and freeing you up from watching the stove.

Cheese and Tomato Soup Bake, tomato soup bake, cheesy baked tomato soup, comfort food casserole, easy tomato soup dinner - A white rectangular baking dish holds five large round pieces of light brown food fully covered with a smooth reddish-orange sauce. A woman's right hand is sprinkling shredded white cheese over the top right piece, while her left hand holds a dark gray bowl filled with more shredded white cheese above the dish. The dish is placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Every ingredient in this Cheese and Tomato Soup Bake Recipe plays a part in building that perfect balance of creamy, cheesy, and tomatoey goodness. When you select good quality bread and cheeses, it makes all the difference. Let me share a few tips on each key ingredient so you can shop smarter.

Cheese and Tomato Soup Bake, tomato soup bake, cheesy baked tomato soup, comfort food casserole, easy tomato soup dinner - Flat lay of a small white ceramic bowl of smooth reduced-fat cream cheese, a few dried basil leaves scattered beside it, six slices of thick Italian bread stacked neatly, six slices of fresh part-skim mozzarella cheese arranged in a perfect row, a small white bowl of softened golden butter, a small white bowl filled with vibrant red tomato paste, one fresh peeled garlic clove, a small white bowl of coarse salt, a small white bowl of cracked black peppercorns, a small white bowl of creamy 2% milk, two whole uncracked brown eggs, and a small white bowl of shredded Italian cheese blend, all ingredients fresh and natural, perfectly symmetrical on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Reduced-fat cream cheese: Adds creamy tanginess without being too heavy, which helps balance the richness.
Dried basil: Gives that classic Italian herb flavor; feel free to use fresh if you have it, but dried works great for infusing.
Italian, sourdough, or rye bread: These breads hold up well in the bake and soak up the sauce without getting mushy.
Part-skim mozzarella cheese: Melts beautifully and keeps things gooey but not overly greasy.
Butter: Softened and spread on the outside of the bread to get that golden, crispy crust everyone loves.
Tomato paste: Concentrated flavor base for the soup that thickens nicely when simmered.
Garlic clove: Adds subtle aromatic depth – don’t skip it!
Milk (2%): Creates that creamy soup texture when combined with the tomato and eggs.
Eggs: Help set the bake and give it a lovely custardy texture when cooked.
Shredded Italian cheese blend: A mix of parmesan, mozzarella, provolone, and others adds layers of cheesy flavor on top.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

One of the best parts about this Cheese and Tomato Soup Bake Recipe is how flexible it is. I’ve tried it with different breads and cheeses, and honestly, small tweaks can transform it for any season or craving. Don’t hesitate to mix it up and make it your own.

Use fresh herbs: When basil is in season, I swap the dried basil for fresh chopped basil sprinkled on top after baking—adds a bright pop of flavor.
Make it spicy: Add a pinch of red chili flakes to the tomato sauce for a subtle heat that wakes up the dish.
Dairy-free swap: Try using a dairy-free cream cheese and cheese alternative, plus almond milk to keep the bake creamy but allergen-friendly.
Make it heartier: Toss in cooked bacon bits or sautéed mushrooms with the cheese for an extra savory kick.

Step-by-Step: How I Make Cheese and Tomato Soup Bake Recipe

Step 1: Prep the Grilled Cheese Sandwiches

I like to start by mixing the cream cheese with 1 teaspoon of dried basil until it’s smooth and fragrant. Spread this mixture generously over six slices of your chosen bread. Then layer each with mozzarella slices before topping with the remaining bread slices to form sandwiches. Don’t skip buttering the outsides—this is what gives you that irresistible golden crust after baking. When I make these, I arrange them snugly in a greased 13×9-inch baking dish, so they stay cozy and soak up all that delicious sauce later.

Step 2: Simmer the Tomato Soup Sauce

In a small saucepan over medium heat, combine tomato paste, minced garlic, salt, pepper, and the remaining ½ teaspoon of basil. Stir it constantly while it cooks for about a minute—this helps bloom the flavors. Then, I gradually whisk in the milk to avoid lumps and let it come to a gentle boil. Lower the heat and simmer uncovered for 4 to 5 minutes until the sauce thickens just right. Stir often so it doesn’t stick or scorch—this step makes all the difference in flavor and texture.

Step 3: Mix Eggs and Pour Over Sandwiches

Next, whisk the eggs in a large bowl. Slowly add about a third of the warm milk-tomato mixture to temper the eggs—this prevents scrambling. Then whisk in the remaining sauce and pour everything evenly over the arranged sandwiches in your baking dish. This step is key because it lets the bread soak up the custardy sauce and hold everything together when baked.

Step 4: Add Cheese and Bake

Sprinkle the shredded Italian cheese blend evenly over the top. Bake uncovered at 350°F for 25–30 minutes or until the top is golden and bubbly. After baking, be patient and let it rest for about 10 minutes before serving—that helps it set and makes slicing so much easier.

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Pro Tips for Making Cheese and Tomato Soup Bake Recipe

Don’t Skip the Rest: Letting the bake rest after cooking helps the custard set and prevents it from falling apart when you slice.
Butter the Bread Well: Spread softened butter evenly on the bread outsides for even browning and that coveted crisp texture.
Temper the Eggs: Slowly whisking warm sauce into eggs avoids lumps or scrambling, keeping the sauce silky smooth.
Use Thick Bread Slices: Thick bread (about ½ inch) soaks up sauce but still maintains a nice texture—not too soggy or dry.

How to Serve Cheese and Tomato Soup Bake Recipe

Cheese and Tomato Soup Bake, tomato soup bake, cheesy baked tomato soup, comfort food casserole, easy tomato soup dinner - The image shows a white rectangular baking dish with blue handles filled with six square slices of baked lasagna. Each slice has a top layer of melted golden cheese that is lightly browned in some spots, with a slightly bubbled and textured surface. Beneath the cheese layer, a rich red tomato sauce is visible along the edges, suggesting multiple layers of sauce and pasta below. The dish is placed on a wooden board, with a white marbled surface underneath. Part of a white plate and a green-striped towel are also visible on the side. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to finish mine with a sprinkle of fresh basil leaves or extra grated parmesan if I’m serving it for company—it adds that fresh, vibrant touch that contrasts the rich cheese beautifully. A drizzle of good olive oil can be lovely too, especially if you like a bit more richness.

Side Dishes

Simple is best here: a crisp side salad with a tangy vinaigrette cuts through the richness of the bake perfectly. Sometimes I serve roasted veggies, like garlic green beans or roasted asparagus, to keep it balanced. If you want a comforting combo, homemade potato chips or crunchy pickles are fantastic.

Creative Ways to Present

For special occasions, I’ve baked this in individual small ramekins—makes it feel fancy and perfect for plating. You can also sprinkle crispy bacon on top or swirl in pesto before serving to jazz it up. Another fun idea is layering slices of heirloom tomatoes before baking for extra freshness and color.

Make Ahead and Storage

Storing Leftovers

I store leftovers covered tightly in the fridge, and honestly, the flavors develop even more overnight. Just keep it airtight so the bake doesn’t dry out. It reheats beautifully and makes for an easy lunch the next day.

Freezing

If you want to freeze, I recommend portioning it into single servings first. Wrap them well in plastic wrap and foil to avoid freezer burn. When thawed, the texture is still great, especially if you reheat gently.

Reheating

The best way to reheat your Cheese and Tomato Soup Bake Recipe leftovers is in the oven at 350°F for about 15-20 minutes to get that crispy top back and warm through evenly. Microwave works in a pinch, but the bread can get soggy.

FAQs

Can I use a different type of bread for the Cheese and Tomato Soup Bake Recipe?

Absolutely! While Italian, sourdough, or rye are great because they hold up well to the sauce, you can experiment with any sturdy bread like ciabatta or multigrain. Just make sure the slices are at least ½ inch thick to avoid sogginess.
Is this recipe suitable for kids?

Yes! Kids love the melty cheese and mild tomato flavor. You can reduce the garlic and omit any spicy add-ins to keep it kid-friendly. It’s a great way to sneak in some tomato goodness in a comforting way.
Can I make this recipe vegan or dairy-free?

With a few swaps, yes! Use dairy-free cream cheese alternatives and plant-based mozzarellas along with a non-dairy milk like almond or oat milk. Just keep in mind the texture might be slightly different but still tasty!
How long does the Cheese and Tomato Soup Bake keep in the fridge?

Stored in an airtight container, it keeps well for up to 3-4 days. Reheat thoroughly before eating for the best texture and flavor.

Final Thoughts

This Cheese and Tomato Soup Bake Recipe is honestly a cozy hug in food form—one of those dishes you can rely on when you want something comforting, fuss-free, and downright delicious. I love how it brings together two classic favorites and turns them into an easy bake that feels special but isn’t complicated. I encourage you to try it soon, maybe this weekend when you want to slow down and savor something warm with loved ones. You’ll probably find yourself coming back to it again and again!