I was a finicky eater as a child, but even then I agreed that tomato soup and grilled cheese were a combination made in heaven. Soup from a can isn’t particularly noteworthy on its own, but when coupled with a delightfully gooey and crispy sandwich, it takes on a whole new dimension. If you’re a lover of this combination, you’ll adore today’s recipe. Mom’s Tomato Soup Dip combines the flavors of the classic soup and sandwiches into a wonderfully creamy dip. We cannot get enough of it!

The nicest aspect of this recipe is that everything is combined directly in the baking dish. I prefer an 8×8-inch pan, although a deep pie dish is also suitable. Begin by adding tomato soup, crushed tomatoes, Velveeta, and cream cheese to the dish.

Bake for about 15 minutes until the cheese is nice and melty. Stir in 1 cup of mozzarella, some basil and garlic powder for added flavor, and then sprinkle the remaining mozzarella on top. Put it back in the oven for approximately 20 minutes, or until it’s nice and bubbly, and then it’s ready to enjoy!