Best 3 Grilled Cheese And Tomato Soup Lasagna Recipes

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Indulge in the ultimate comfort food experience with our exquisite Grilled Cheese and Tomato Soup Lasagna, a delightful fusion of two classic dishes. This innovative recipe combines the gooey, melted cheese and crispy bread of a grilled cheese sandwich with the rich, flavorful tomato soup, all layered in a hearty lasagna.

But that's not all! We also present you with three additional lasagna recipes that will tantalize your taste buds and elevate your culinary skills. From the traditional Lasagna Bolognese, featuring layers of tender pasta, succulent beef ragu, and a creamy béchamel sauce, to the vibrant and flavorful Vegetarian Lasagna, packed with roasted vegetables, spinach, and a tangy tomato sauce. And for those who love seafood, we have the delectable Salmon and Spinach Lasagna, where flaky salmon, creamy spinach, and a velvety dill sauce come together in perfect harmony.

Let's cook with our recipes!

GRILLED CHEESE & TOMATO SOUP BAKE



Grilled Cheese & Tomato Soup Bake image

This casserole brings together two classic comfort foods: grilled cheese sandwiches and tomato soup. There's no need for your hands to get messy dipping bread into a bowl of hot soup! Best of all, my picky-eater husband devours every bite. -Megan Kuns, Perrysburg, Ohio

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 12

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

Steps:

  • Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto 6 bread slices. Top with the mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish., 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; bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until thickened, stirring frequently. Remove from heat., Whisk the eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in the remaining milk mixture; pour over the sandwiches. Sprinkle with Italian cheese blend., Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 485 calories, Fat 29g fat (17g saturated fat), Cholesterol 137mg cholesterol, Sodium 918mg sodium, Carbohydrate 33g carbohydrate (7g sugars, Fiber 2g fiber), Protein 23g protein.

THE ULTIMATE GRILLED CHEESE AND TOMATO SOUP BOWL RECIPE BY TASTY



The Ultimate Grilled Cheese And Tomato Soup Bowl Recipe by Tasty image

Here's what you need: unsalted butter, large yellow onion, garlic, crushed tomato, chicken broth, heavy cream, salt, pepper, white bread, butter, garlic, large egg, cheddar cheese, olive oil, dried oregano, pepper, salt

Provided by Katie Aubin

Categories     Lunch

Yield 4 servings

Number Of Ingredients 17

3 tablespoons unsalted butter
1 large yellow onion, chopped
2 cloves garlic, minced
15 oz crushed tomato, 1 can
2 cups chicken broth
¼ cup heavy cream
2 teaspoons salt
1 teaspoon pepper
11 slices white bread
2 tablespoons butter, melted, plus more for greasing bowl
2 cloves garlic, minced
1 large egg, beaten
7 slices cheddar cheese
1 tablespoon olive oil
2 teaspoons dried oregano
½ teaspoon pepper
1 teaspoon salt

Steps:

  • Make the tomato soup: melt the butter in a large pot over medium-high heat. Add the onion and stir for 6-8 minutes, until the onions just start to brown.
  • Add the garlic and stir for another minute. Stir in the crushed tomatoes, chicken broth, heavy cream, salt, and pepper.
  • Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
  • Remove the soup from heat and transfer to a blender. Remove vent so that steam can escape. Blend for 2 minutes, until the soup is smooth and thick. Alternatively, leave the soup in the pot and use an immersion blender.
  • Make the grilled cheese bowl: cut the crusts off the bread and set aside in a medium bowl.
  • Arrange the bread slices into 3 lines: a line of 5, a line of 4, and a line of 2.
  • In a small bowl, combine the melted butter and garlic and use a brush to spread the mixture over each piece of bread.
  • Preheat the oven to 400°F (200°C).
  • Brush the bottom of each slice in egg wash and then dab the bottom of each piece of bread in the line of 5 and the line of 4. Dab all four sides of the bread in the group of 2. Overlap the edges of the 5 pieces of bread, then press the edges together to adhere. Repeat with the line of 4.
  • In a greased medium oven-safe bowl, place one of the single slices of bread. Then, take the line of 5 slices and make it into a circle on the inside of the bowl. Press down the edges to adhere to the piece of bread at the bottom of the bowl.
  • Cover the bread with 6 slices of cheese. Lay the remaining single slice of bread over the cheese, then make a circle with the line of 4 slices of bread, pressing to seal the edges and adhere to the bread below. Lay the remaining slice of cheese on the bottom.
  • Using a small bowl, press down on the bread bowl to compress slightly.
  • Bake for 15 minutes, until the bread is golden brown.
  • Make the crouton fries: Add the olive oil, oregano, pepper, and salt to the bowl with the crusts. Toss until thoroughly coated. Transfer the crusts to a large baking sheet.
  • Bake for 5 minutes, until the crusts are golden brown.
  • Remove the bowl and crouton fries from oven. Use tongs to move the bread bowl from the bowl to a serving dish. Fill with tomato soup.
  • Enjoy!

Nutrition Facts : Calories 740 calories, Carbohydrate 50 grams, Fat 57 grams, Fiber 3 grams, Protein 8 grams, Sugar 13 grams

QUICK TOMATO SOUP WITH GRILLED CHEESE



Quick Tomato Soup With Grilled Cheese image

When done well, this age-old combination can be exactly what you want. Here, the cooking is as easy as the eating: While you get the soup started in a pot with a can of tomatoes and little more than onion and butter (in the style of Marcella Hazan's famous tomato sauce), you assemble and pan-fry the sandwiches. The particular joy of these lies in their soft, quiet flavors: A thin layer of mayonnaise spread on the inside of the bread heats with the mozzarella, a mild cheese that lets you taste the bread and butter as they are. With a filling this rich and gooey, you want a delicate sweet enriched loaf like brioche or milk bread.

Provided by Eric Kim

Categories     dinner, easy, lunch, quick, sandwiches, soups and stews, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 (28-ounce) can whole peeled tomatoes
3/4 cup chicken or vegetable broth, plus more as needed
1 large yellow onion, coarsely chopped
4 tablespoons unsalted butter
1 1/2 teaspoons dried oregano
1 teaspoon granulated sugar
Salt and black pepper
Mayonnaise
8 slices brioche or milk bread, crusts removed
1 cup shredded low-moisture mozzarella (4 ounces)
1/4 teaspoon dried oregano
2 tablespoons unsalted butter

Steps:

  • Make the soup: Dump the canned tomatoes and their juices into a medium pot and using your hands, tear into coarse chunks. Swish the broth in the empty tomato can and add to the pot.
  • Stir in the onion, butter, oregano and sugar and season generously with salt and pepper. Turn the heat to high and bring to a simmer. Reduce the heat to medium-low, cover and continue simmering, stirring occasionally, until the onion is tender and the tomatoes have broken down, 15 to 20 minutes.
  • Meanwhile, make the sandwiches: Spread a thin layer of mayonnaise on one side of each slice of bread and evenly sprinkle the cheese and a little oregano on the mayonnaise side of 4 slices. Top with the cheeseless slices, mayonnaise-side down.
  • Melt 1 tablespoon butter in a large skillet over medium. Add the sandwiches and cook until golden brown on the bottoms, 2 to 3 minutes. Melt the remaining tablespoon of butter in the pan, then flip the sandwiches with a spatula, move them around to coat with the butter and cook until the other side is golden brown and the cheese is melted, 1 to 2 minutes. Turn heat to lowest setting to keep sandwiches warm.
  • Carefully purée the tomato soup using a blender until smooth and creamy, adding more broth if needed to loosen to your desired consistency. Season with salt and pepper. Transfer the grilled cheeses to a cutting board and cut each in half diagonally. Serve alongside the soup.

Tips:

  • Use a variety of cheeses for a more flavorful lasagna. Try using a combination of mozzarella, cheddar, Parmesan, and fontina.
  • If you don't have grilled cheese sandwiches, you can use any type of bread you like. Just make sure to toast it so that it's crispy.
  • To make the tomato soup, you can use fresh or canned tomatoes. If you're using fresh tomatoes, be sure to roast them first to bring out their flavor.
  • Feel free to add other vegetables to the lasagna, such as spinach, zucchini, or mushrooms.
  • Serve the lasagna with a side of garlic bread or a green salad.

Conclusion:

Grilled cheese and tomato soup lasagna is a delicious and easy-to-make dish that is perfect for a family meal. It's also a great way to use up leftover grilled cheese sandwiches and tomato soup. So next time you're looking for a new and innovative way to enjoy these classic comfort foods, give this lasagna a try.

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