# The Ingredients 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 Instructions:
01 - Preheat oven to 375°F. 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 an 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. Adjust seasoning as needed.
05 - Spread softened butter on one side of each bread slice. Place 4 slices buttered side down on a surface. Evenly top with shredded cheddar and mozzarella cheeses. Cover with remaining bread slices, buttered side up, forming 4 sandwiches.
06 - Heat a large skillet over medium heat. Grill sandwiches 2 to 3 minutes per side until golden brown. Allow sandwiches to cool slightly and cut each 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 over the sandwiches and top with the remaining sandwich pieces.
08 - Bake uncovered for 20 to 25 minutes until the casserole is bubbly and golden brown.
09 - Let stand for 5 minutes before serving to allow flavors to meld.
