# 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
# Steps to Follow:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
02 - Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 4-5 minutes. Stir in garlic and cook for one additional minute.
03 - Add crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and black pepper to the pot. 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 four bread slices buttered side down. Evenly distribute cheddar and mozzarella cheeses over them. Top with remaining bread slices, buttered side up, to form four sandwiches.
07 - Heat a large skillet over medium heat. Grill sandwiches 2-3 minutes per side until golden brown. Allow to cool slightly, then cut each sandwich into four pieces.
08 - Pour half of the tomato soup into the prepared 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 20-25 minutes until the casserole is bubbly and golden.
10 - Let the casserole rest 5 minutes to set before serving.
