Grilled Cheese and Tomato Soup Bake
Jun 17, 2021
Posted by: William Schumacher
Everybody loves grilled cheese and tomato soup, But usually, someone is stuck frying up the sandwiches in the kitchen while everyone else eats them one by one. Here's a casserole with all the delicious flavors of grilled cheese and tomato soup that can be hot and ready in under an hour for everyone to enjoy.
It's made with Gruyere cheese, a Swiss cheese that melts beautifully and has a wonderful sharp flavor. You can switch it to Emmentaler, Tallegio, Raclette, or Comte as you wish, but be sure to pick something nice—only the best to be paired with the artisanal Uprising Superfood Bread. With no added gluten, Superfood Bread is suitable for Paleo and Keto Diets. Uprising Bread also contains no added sugar and a balance of protein, fiber, and healthy fat that will keep you full and satisfied.
12 oz gruyere, Emmentaler, Comte, or Raclette cheese, sliced thinly
5 oz butter
1-liter jar tomato puree
1 large onion
1 tsp vegetable broth concentrate
5 sprigs of thyme
Parmesan cheese
Salt and pepper to taste
-
Prep the sandwiches for the oven
Preheat the oven to 375 degrees and divide the sliced cheese among 4 sandwiches of Uprising Superfood bread. Spread 1 tsp of butter on the outside of each sandwich and pop them in the oven for 10-12 minutes to toast. If you prefer, you could also toast them in the pan.
-
Start the soup
Slice the onions and sweat them in butter until soft and translucent. Add the tomato puree and the broth concentrate and allow to simmer—remember to flip the sandwiches in the oven when they're toasty on top. Season to taste.
-
Assemble the casserole
After the soup base has simmered for about 5-10 minutes, transfer it into the bottom of an 8x13 casserole. Cut the grilled cheese diagonally twice to make little triangles and arrange them, crust side down points up in the casserole.
-
Bake the casserole and serve
Grate parmesan over the whole casserole and sprinkle with salt and pepper. Pop it back into the oven until the parmesan melts and toasts a little—about 10 minutes. Pull it out when ready and pick thyme over the top. Remember to serve warm while the cheese is melty and delicious.
Everybody loves grilled cheese and tomato soup, But usually, someone is stuck frying up the sandwiches in the kitchen while everyone else eats them one by one. Here's a casserole with all the delicious flavors of grilled cheese and tomato soup that can be hot and ready in under an hour for everyone to enjoy.
It's made with Gruyere cheese, a Swiss cheese that melts beautifully and has a wonderful sharp flavor. You can switch it to Emmentaler, Tallegio, Raclette, or Comte as you wish, but be sure to pick something nice—only the best to be paired with the artisanal Uprising Superfood Bread. With no added gluten, Superfood Bread is suitable for Paleo and Keto Diets. Uprising Bread also contains no added sugar and a balance of protein, fiber, and healthy fat that will keep you full and satisfied.
12 oz gruyere, Emmentaler, Comte, or Raclette cheese, sliced thinly
5 oz butter
1-liter jar tomato puree
1 large onion
1 tsp vegetable broth concentrate
5 sprigs of thyme
Parmesan cheese
Salt and pepper to taste
-
Prep the sandwiches for the oven
Preheat the oven to 375 degrees and divide the sliced cheese among 4 sandwiches of Uprising Superfood bread. Spread 1 tsp of butter on the outside of each sandwich and pop them in the oven for 10-12 minutes to toast. If you prefer, you could also toast them in the pan.
-
Start the soup
Slice the onions and sweat them in butter until soft and translucent. Add the tomato puree and the broth concentrate and allow to simmer—remember to flip the sandwiches in the oven when they're toasty on top. Season to taste.
-
Assemble the casserole
After the soup base has simmered for about 5-10 minutes, transfer it into the bottom of an 8x13 casserole. Cut the grilled cheese diagonally twice to make little triangles and arrange them, crust side down points up in the casserole.
-
Bake the casserole and serve
Grate parmesan over the whole casserole and sprinkle with salt and pepper. Pop it back into the oven until the parmesan melts and toasts a little—about 10 minutes. Pull it out when ready and pick thyme over the top. Remember to serve warm while the cheese is melty and delicious.
