Grilled Cheese and Tomato Soup Casserole

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  • 6 slices Italian bread
  • 2 tablespoons butter, divided
  • 1/2 yellow onion, finely diced
  • 1 garlic clove, minced
  • 1 bay leaf
  • Pinch of nutmeg
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons tomato paste
  • 1/4 cup heavy cream
  • 1/2 cup whole milk
  • 3 eggs
  • 4 slices Sargento cheddar cheese
  • 4 slices Sargento Swiss cheese
  • 1/4 cup Parmesan cheese, grated


  1. Preheat oven to 325.
  2. Butter slices of bread on both sides and bake 4 minutes a side.
  3. In a medium pot over medium heat melt remaining butter and add onions and garlic. Cook 3 minutes, until translucent. Add bay leaf, nutmeg, salt, and pepper. Stir in tomato paste and reduce the heat. Cook 5 minutes, stirring. Slowly whisk in the milk and cream. Bring the sauce to a boil, then remove from the heat.
  4. Crack the eggs into a large mixing bowl. Ladle in some sauce and whisk to temper. Slowly pour this into the rest of the sauce, until well combined.
  5. In an 8 x 8 baking pan layer the bread and cheese. Pour sauce over and sprinkle with Parmesan.
  6. Bake for 30 minutes until golden brown and bubbly.