# 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
# Directions:
01 - Preheat oven to 375°F and grease a 9x13-inch casserole dish.
02 - Heat olive oil over medium heat in a large pot, add onion and cook for 4 to 5 minutes until softened, then add garlic and cook for 1 minute more.
03 - Add crushed tomatoes, vegetable broth, sugar, basil, oregano, salt, and pepper; simmer uncovered for 10 minutes, stirring occasionally.
04 - Remove 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, on a work surface. Evenly distribute cheddar and mozzarella over them, then top with remaining bread slices, buttered side up, forming four sandwiches.
07 - Heat a large skillet over medium heat and grill sandwiches 2 to 3 minutes per side until golden brown. Allow to cool slightly, then cut each into quarters.
08 - Pour half of the tomato soup into the casserole dish. Arrange half the sandwich quarters over the soup, pour remaining soup over sandwiches, then top with remaining sandwich pieces.
09 - Bake uncovered for 20 to 25 minutes until bubbly and golden.
10 - Allow to stand for 5 minutes before serving.
