All Recipes

Grilled Cheese Tomato Soup Bake

50 Mins
Butter Bread
Made With
Butter Bread


4 Ounces Cream Cheese

2-3 Teaspoons Dried Basil (or to taste), divided

12 Slices Martin’s Old-Fashioned Real Butter Bread, stale

6 Slices Fresh Mozzarella Cheese

6 Tablespoons Butter, softened

1/2 Cup Tomato Paste

1 Garlic Clove, minced

1/4 Teaspoon Salt

1/4 Teaspoon Pepper

1 1/2 Cups Whole Milk

2 Large Eggs

1 Cup Shredded Cheese Blend

Fresh Basil, to garnish

Serves: 6


Step 1

Preheat oven to 350°.

Step 2

In a small bowl, mix cream cheese and 1 ½ teaspoons basil until blended; spread onto six stale bread slices. Top with fresh mozzarella cheese and remaining bread slices. Spread outsides of sandwiches with butter. Arrange, slightly overlapping, in a greased 13×9” baking dish.

Step 3

In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat, for 1 minute. Gradually whisk in milk and bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Taste for seasoning; add additional dried basil, salt, or pepper as needed. Remove from heat.

Step 4

Whisk eggs in a large bowl; gradually whisk in 1/3 of the soup mixture, then stir in the remaining. Pour mixture over the layered sandwiches. Sprinkle with shredded cheese blend.

Step 5

Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.


Recipe adapted from: