# What You'll Need:
→ Tomato Soup
01 - 2 tablespoons olive oil
02 - 1 medium onion, finely chopped
03 - 2 garlic cloves, minced
04 - 28 ounces crushed tomatoes (2 cans, 14 oz each)
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 shredded sharp cheddar cheese (8 oz)
15 - 1 cup shredded mozzarella cheese (4 oz)
# Steps to Follow:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch casserole dish.
02 - Heat olive oil in a large pot over medium heat. Sauté chopped onion for 4 to 5 minutes until softened, then add minced garlic and cook for 1 minute more.
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 on one side of each bread slice.
06 - Place 4 buttered bread slices butter-side down on a cutting board. Top evenly with shredded cheddar and mozzarella cheeses. Cover with remaining bread slices, butter-side up, creating 4 sandwiches.
07 - Heat a large skillet over medium heat. Grill each sandwich for 2 to 3 minutes per side until golden brown. Allow to cool slightly, then cut each sandwich into quarters.
08 - 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, then top with the remaining sandwich pieces.
09 - Bake uncovered for 20 to 25 minutes until the casserole is bubbly and golden on top.
10 - Let the casserole stand for 5 minutes before serving to allow flavors to settle.
