1-800-461-SOUP(7687)

Grilled Cheese & Tomato Soup Bake

Made With:

Soups

CLASSIC TOMATO

The one you always remember. Great as a soup or use an ingredient in your recipe!

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Tip

* Can also use Campbell’s® Condensed Reduced Sodium Tomato Soup, 12 x 1.36 L (48 oz), code #18987

Total Time

40 min.

Serving & Size

5.5 oz/156 g

Yields

The classic pairing of tomato soup and grilled cheese are combined in one incredible casserole dish for a feast of comforting flavours in every bite.

Nutrition Facts

Nutrition Facts
Serving Size
Amount Per Serving
Calories
% Daily Value
Total Fat g
0%
Saturated Fat g
0%
Cholesterol mg
0%
Sodium mg
0%
Total Carbohydrate mg
0%
Dietary Fiber g
0%
Protein g
0%
Vitamin A %
Vitamin C %
Calcium %
Iron %

Estimate your profit

Step 1
Profit Per Serving
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Enter the cost of the soup and any garnishing costs to get the cost per bowl of soup.

Step 2
Profit Per Meal
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Enter the selling price per bowl and your profit for each bowl is calculated based on Step 1.

Step 3
Profit Per Day
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Enter the number of bowls you typically serve each day and how many days per week you are open (or serve this soup). Profits will be calculated using your numbers from Steps 1 and 2.

For example only. Your financial results may vary. Financial examples are in no way a prediction of, or guarantee of, sales performance.

Ingredients Weight Measure Instructions

Ingredients & Instructions

Weight Measure
Butter, unsalted, melted 2 cup 150  mL
Garlic, minced 1 cup 60  mL
Olive Oil 1 cup 60  mL
Black Pepper, divided 2 tsp 10  mL
Garlic Powder 1 tsp mL
1. In medium bowl, stir together butter, garlic, oil, 1 tsp (5 mL) pepper and garlic powder.
Weight Measure
Light Cream Cheese, softened 1 cup 250  mL
2% Milk 1 cup 250  mL
Campbell’s® Condensed Tomato Soup 1 can 48 oz can 1.36 L
Basil leaves, fresh OR 1 cup 125  mL
Basil, dried 2 tsp 10  mL
Fresh Parsley, finely chopped OR 1 cup 125  mL
Parsley, dried 2 tsp 10  mL
2. To large bowl, add cream cheese. Using handheld electric mixer, gradually beat in milk until smooth and blended. Whisk in condensed tomato soup until blended. Stir in basil, parsley and remaining pepper.

3. Spread 3/4 cup (175 mL) tomato soup mixture in bottom of two greased 2 1/2-inch-deep (6 cm) hotel pans.

4. Lightly brush one side of each bread slice with garlic butter mixture.
Weight Measure
White or Whole Wheat Bread, stale 48 slices 48  slices
Cheddar Cheese, slices 72 slices 72  slices
Bacon, cooked and crumbled 24 slices 24  slices
Parmesan cheese, grated 1 cup 250  mL
5. Place 8 bread slices, garlic butter facing up, in single layer in each prepared pan. Spread 3/4 cup (175 mL) tomato soup mixture over top of each. Top each with 8 cheese slices and sprinkle each with one-quarter of the bacon. Repeat layers once. Top each with remaining bread slices, remaining tomato soup mixture and remaining cheese slices. Sprinkle with Parmesan.

6. Bake in 400F (200C) oven, uncovered, rotating pans halfway through cooking, for 20 to 25 minutes or until golden brown and bubbling and internal temperature of 165F (74C) or higher is held for 15 seconds. Increase oven to broil and broil for 30 seconds until browned.

CCP: Hold hot at 140F (60C) or higher for serving.

CCP:
•For a vegetarian version, substitute spinach for the bacon.
•Use deli ham slices in place of the bacon if desired.
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