Photo of Grilled cheese & tomato-veggie "soup" bake by WW

Grilled cheese & tomato-veggie "soup" bake

Total Time
45 min
20 min
25 min
Inspired by the classic combo of grilled cheese and tomato soup, crispy, Parm and cheddar-cloaked croutons sit on top of a cross between a soup and a stew loaded with tangy tomatoes, beans, and lots of hearty veggies.


Cooking spray

5 spray(s)

Italian bread

6 oz, torn into 1-inch chunks


1 medium, thinly sliced

Bell pepper

2 item(s), small, seeded and thinly sliced

Uncooked zucchini

1 medium, thinly sliced into half-moons


3 clove(s), minced

Kosher salt

½ tsp

Italian seasoning

½ tsp

Canned whole peeled tomatoes

28 oz, drained and crushed with hands

Canned cannellini beans

15½ oz, rinsed and drained

Reduced fat cheddar cheese

¾ cup(s), shredded

Grated Parmigiano-Reggiano

2 Tbsp


  1. Preheat the oven to 425°F. Line a sheet pan with parchment paper. Arrange the bread on the prepared pan and coat with cooking spray. Bake until browned and well toasted, 8 to 10 minutes. Remove the pan from the oven and keep the oven on.
  2. Meanwhile, coat a Dutch oven or brasier with cooking spray and heat over medium. Add the onion, bell peppers, zucchini, garlic, salt, and Italian seasoning. Cook 8 to 10 minutes, until vegetables are mostly tender, stirring occasionally. Stir in the tomatoes and beans.
  3. Remove the pan from the heat. Top with the croutons. Sprinkle the cheddar and Parmigiano-Reggiano over the top. Bake until the cheeses melt, 8 to 10 minutes. Spoon into shallow serving bowls.
  4. Serving size: about 2 cups


When the pot first comes out of the oven, the bread will still be crunchy, but as you eat, it will soak up the luscious juices and soften into the mixture.