# What You’ll Need:
→ Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 2 cans (14 oz each) crushed tomatoes
05 - 2 cups vegetable broth
06 - 1 teaspoon sugar
07 - 1 teaspoon dried basil
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1/2 cup heavy cream
→ Grilled Cheese Layer
12 - 8 slices sourdough or country bread
13 - 4 tablespoons unsalted butter, softened
14 - 2 cups (8 oz) shredded sharp cheddar cheese
15 - 1 cup (4 oz) shredded mozzarella cheese
# Step-by-Step Guide:
01 - Preheat oven to 375°F and grease a 9x13-inch casserole dish.
02 - Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4 to 5 minutes until softened. Stir in minced garlic and cook for 1 additional minute.
03 - Add crushed tomatoes, vegetable broth, sugar, dried basil, oregano, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Remove from heat and stir in heavy cream. Taste and adjust salt or seasoning as desired.
05 - Spread softened butter on one side of each bread slice. On four slices, buttered side down, layer shredded cheddar and mozzarella evenly. Top each with remaining bread slices, buttered side up, forming four sandwiches.
06 - Heat a large skillet over medium heat. Grill sandwiches 2 to 3 minutes per side until golden brown. Remove and let cool slightly, then cut each sandwich into quarters.
07 - Pour half of the tomato soup into the prepared casserole dish. Arrange half of the sandwich quarters evenly over the soup. Pour remaining soup on top, then add the remaining sandwich pieces.
08 - Bake uncovered for 20 to 25 minutes until casserole is bubbly and golden brown.
09 - Allow casserole to stand for 5 minutes before serving.
