# 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
# How to Make It:
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 4 to 5 minutes until softened. Stir in minced garlic and cook another minute.
03 - Add crushed tomatoes, vegetable broth, sugar, dried basil, dried oregano, salt, and black pepper. Simmer uncovered for 10 minutes, stirring occasionally.
04 - Remove pot from heat and stir in heavy cream. Adjust seasoning to taste.
05 - Spread softened butter evenly on one side of each bread slice.
06 - Place four bread slices buttered side down. Evenly layer shredded cheddar and mozzarella cheese on top. Cover with remaining bread slices, buttered side up, forming four sandwiches.
07 - Heat a large skillet over medium heat. Grill sandwiches 2 to 3 minutes per side until golden brown. Cool slightly, then cut each sandwich into quarters.
08 - Pour half of the tomato soup into the casserole dish. Arrange half of the sandwich quarters over the soup. Pour remaining soup over sandwiches and top with remaining sandwich pieces.
09 - Bake uncovered for 20 to 25 minutes until bubbly and golden on top.
10 - Allow casserole to rest for 5 minutes before serving.
