Grilled Cheese & Tomato Soup Bake

I loooove grilled cheese and tomato soup and what better way to change up this classic than by making a bake. When I came across this recipe on Taste of Home, I had to make it!

Ingredients

• 3 ounces reduced-fat cream cheese
• 1-1/2 teaspoons dried basil, divided
• 12 slices Italian, sourdough or rye bread (1/2 inch thick)
• 6 slices part-skim mozzarella cheese
• 6 tablespoons butter, softened
• 1/2 cup tomato paste
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1-3/4 cups 2% milk
• 2 large eggs
• 1 cup (4 ounces) shredded Italian cheese blend or part-skim mozzarella cheese

Directions

1. Preheat oven to 350°. In a small bowl, mix cream cheese and 1 teaspoon basil until blended; spread onto six bread slices. Top with mozzarella cheese and remaining bread. Spread outsides of sandwiches with butter. Arrange in a greased 13x9-in. baking dish.
2. In a small saucepan, combine tomato paste, garlic, salt, pepper and remaining basil; cook and stir over medium heat 1 minute. Gradually whisk in milk; bring to a boil. Reduce heat; simmer, uncovered, 4-5 minutes or until thickened, stirring frequently. Remove from heat.
3. Whisk eggs in a large bowl; gradually whisk in a third of the milk mixture. Stir in remaining milk mixture; pour over sandwiches. Sprinkle with Italian cheese blend.
4. Bake, uncovered, 25-30 minutes or until golden brown and cheese is melted. Let stand 10 minutes before serving. Yield: 6 servings.