Creamy Tomato Soup Grilled Cheese Biscuit Bake Tips, FAQ & printable recipe

Tips for success

For an extra layer of flavor, you can brush the tops of the biscuits with a little bit of melted butter mixed with garlic powder before adding the cheese. This adds a subtle, savory punch that complements the tomato soup beautifully.

Additionally, if you want a more rustic appearance, you can sprinkle a few dried Italian herbs like oregano or parsley over the top of the cheese just before putting the dish into the oven, which adds a fresh, aromatic finish to the final presentation.

If you find that the cheese is browning too quickly before the biscuits are fully cooked, you can loosely tent the baking dish with aluminum foil for the last 10 minutes of baking. This allows the heat to continue cooking the biscuit centers without burning the cheese topping.

Always remove the foil for the final few minutes if you want to ensure the cheese gets that perfect, bubbly, golden finish that defines this dish's classic, comforting appearance.

Variations

• Spicy Tomato Bake: Add a teaspoon of crushed red pepper flakes to the soup before pouring it over the biscuits for a subtle, warming heat that pairs perfectly with the melted cheese.
• Herb-Crusted Bake: Mix a tablespoon of dried Italian seasoning into the shredded cheese before scattering it over the dish for a fragrant, aromatic crust that adds depth to every bite.

Storage and make-ahead

Fridge

Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheat

Reheat individual portions in the microwave until warmed through, or place in a 350°F oven until hot.

If you have leftovers, allow the dish to cool completely at room temperature for no more than two hours. Once cooled, cover the dish tightly with plastic wrap or transfer the contents to an airtight container.

Keep the leftovers in the refrigerator, where they will maintain their quality for up to three days. When storing, try to keep the biscuit pieces and the soup together to ensure they stay moist, as the biscuits can lose their texture if stored separately from the sauce.

This dish is best enjoyed fresh from the oven, but you can prepare the base components ahead of time to save effort. You can cut the biscuits and have your cheese ready to go, but wait to assemble the dish until you are ready to bake. If you assemble it too early, the biscuit dough may absorb too much of the soup and become overly soft before it even reaches the oven, which will affect the final texture of the dish.

Serving ideas

Serve this dish directly from the baking dish for a cozy, family-style meal. Use a large serving spoon to ensure each person gets a generous portion of the biscuit pieces along with a good amount of the creamy tomato soup and melted cheese.

Because this is a hearty dish, it pairs perfectly with a side of simple, crisp greens or a light salad to balance the richness of the tomato soup and the cheese, making for a well-rounded and comforting dinner experience for everyone.

For an added touch, you can garnish the individual servings with a few fresh basil leaves or a drizzle of high-quality olive oil. This adds a bright, fresh finish that cuts through the savory, creamy elements of the bake. Serve while hot, and encourage everyone to dig in while the cheese is still warm and stretchy. It is a dish that is meant to be shared and enjoyed in a relaxed setting, making it a perfect centerpiece for a casual weeknight gathering.

Frequently asked questions

Recipe card

Creamy Tomato Soup Grilled Cheese Biscuit Bake

Prep 10 minCook 25 minRest 5 minTotal 40 minServes 6

Ingredients

• 2 cans refrigerated biscuit dough, cut into quarters
• 2 cans creamy tomato basil soup
• 1 cup shredded cheddar cheese
• 1 cup shredded mozzarella cheese

Instructions

1. Preheat the oven to 375°F (190°C). Arrange the quartered biscuit dough pieces evenly across the bottom of a 9x13 inch ceramic baking dish, ensuring they are distributed to provide a base for the soup.
2. Pour the creamy tomato basil soup over the biscuit pieces until they are mostly submerged, leaving just the tops of the dough exposed. Generously scatter the shredded cheddar and mozzarella cheeses over the top to create an even layer.
3. Place the dish into the preheated oven and bake for 25 minutes, or until the biscuit pieces are puffed and golden brown and the cheese is melted and bubbling at the edges. Remove from the oven and let rest for 5 minutes before serving.

Contains: gluten, milk

Estimated nutrition per serving

Calories

480

Protein

12 g

Carbohydrates

45 g

Fat

28 g

Fiber

2 g

Sugar

8 g

Sodium

950 mg

Automatic estimate from the ingredient list, not laboratory-verified.