Tomato Soup and Grilled Cheese Casserole

Ingredients

• 2 cans (28 ounces each) crushed tomatoes
• 1 cup vegetable broth
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 cup heavy cream (or coconut milk for a dairy-free option)
• 8 slices of your favorite sandwich bread
• 2 cups shredded cheese (cheddar, mozzarella, or a mix)
• 4 tablespoons butter, softened

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, until translucent and fragrant.
3. Add the minced garlic, basil, and oregano to the pot, cooking for an additional minute until fragrant.
4. Pour in the crushed tomatoes and vegetable broth, stirring to combine. Season with salt and pepper, and let the mixture simmer for 15 minutes.
5. Remove the pot from heat and stir in the heavy cream until the soup is smooth and creamy.
6. In a separate bowl, butter one side of each slice of bread. On the non-buttered side, layer shredded cheese evenly across half of the slices.
7. In a large oven-safe baking dish, spread a layer of the creamy tomato soup mixture on the bottom.
8. Layer the grilled cheese sandwiches on top of the soup layer.
9. Pour the remaining tomato soup mixture over the grilled cheese sandwiches, ensuring they are well covered.
10. Sprinkle any remaining cheese on top.
11. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbling.
12. Let the casserole cool for a few minutes before serving.