Grilled Cheese & Tomato Soup Bake

• 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 shredded Italian cheese blend or part-skim mozzarella cheese

1. Preheat oven to 350u0b0. 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.

cream cheese, basil, italian, mozzarella cheese, butter, tomato paste, garlic, salt, pepper, milk, eggs, italian cheese

Taken from www.tasteofhome.com/recipes/grilled-cheese-tomato-soup-bake/ (may not work)