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Mom’s Tomato Soup Dip

A warm, creamy, cheesy dip inspired by classic tomato soup and grilled cheese—perfect for scooping with toasted bread, crackers, or bagel chips.
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Ingredients Method

Ingredients
  

  • 1 can (10.75 oz) condensed tomato soup
  • 1 can (28 oz) crushed tomatoes, drained
  • 8 oz Velveeta, cut into cubes
  • 8 oz cream cheese, cut into cubes
  • 2 cups shredded mozzarella cheese, divided
  • 2 teaspoons dried basil
  • 1 teaspoon garlic powder
  • Toasted baguette slices, crackers, or bagel chips, for serving

Method
 

  1. Preheat the Oven: Preheat your oven to 375°F (190°C) . Lightly grease an 8×8-inch baking dish or use a deep pie dish.
  2. Add the Tomato Base: Pour the condensed tomato soup and drained crushed tomatoes directly into the baking dish. Give them a quick stir to combine.
  3. Add the Cheeses: Scatter the cubed Velveeta and cream cheese over the tomato mixture. There’s no need to completely mix everything together at this stage. Bake for approximately 15 minutes , or until the cheeses have softened and are beginning to melt.
  4. Stir Until Creamy: Remove the dish from the oven and carefully stir everything together. The softened cream cheese and Velveeta should blend with the tomatoes to create a thick, creamy mixture. Add: 1 cup shredded mozzarella Dried basil Garlic powder Stir until evenly incorporated.
  5. Add the Mozzarella Topping: Spread the dip into an even layer. Sprinkle the remaining 1 cup mozzarella over the top. This creates that beautiful golden, bubbling cheese layer as the dip finishes baking.
  6. Bake Until Bubbly: Return the dish to the oven and bake for another 20 minutes , or until the dip is hot and bubbling around the edges and the mozzarella is completely melted. For an extra-golden top, you can switch the oven to broil for the final 1–2 minutes . Watch it closely because cheese can brown quickly.
  7. Serve Hot: Let the dip rest for about 5 minutes before serving. Serve it warm with toasted baguette slices, sturdy crackers, or crispy bagel chips. The dip is at its best while hot and gooey, when the cheese is still beautifully melted.