This caprese roasted tomato soup is topped with delicious Freschetta gluten-free cheese pizza for one tasty dinner!
Dinner doesn’t have to take all night to cook. Semi-homemade meals are great because you can take a fantastic product like Freschetta pizza and elevate it even more.
My favorite food of all time is pizza. I can never get enough of it! Freschetta gluten-free pizza is truly an amazing pizza option for those avoiding gluten. I love that they have both cheese and pepperoni varieties. Personally, I love adding extra veggies on top of my pizza and enjoy dipping it in our homemade ranch. While I do love pizza, I am always wanting an extra boost of veggies when I have it which is why this caprese roasted tomato soup is perfect!
I figured it would be great to top the soup with mini slices of Freschetta gluten-free cheese pizza as a crostini of sorts. It worked great! My hubby said it reminded him of a grilled cheese and tomato soup combo. The thing I love most about the caprese roasted tomato soup is that it is SUPER easy to make. It tastes like it came from a quaint cafe in Italy but little will your guests know, it took you only minutes to put together. The key to this recipe is roasting on the vine tomatoes.
I had bought this freshly picked towel a while back but was waiting for the perfect time to feature it here on the blog. Since we use on the vine tomatoes in this recipe and the reds of the tomatoes and towel match, it seemed like the perfect time.
- 6 lb. tomatoes on the vine
- 2 T crushed garlic
- 1 yellow onion, diced
- 2 T butter
- 2 C fresh basil
- 1 tsp. onion salt
- 1 tsp. garlic salt
- 1 tsp. Real Salt
- 1/2 tsp. black pepper
- 1/4 tsp. stevia or 1 T sugar
- 1 can full fat coconut milk
- Preheat over to 400°. Place all the tomatoes (no need to remove the vine) on a baking sheet. Roast in the oven for 30 minutes. Meanwhile, place butter in a frying pan over medium heat. Toss in chopped onions and sauté 3-5 minutes or until soft and translucent. Once the tomatoes are roasted, put half in a blender with half the onions and a handful of basil. Blend until smooth to your liking (I prefer a few tomato chunks). Pour into a big stock pot and do the second batch the same as the first. Once all soup is in the stock pot, put stovetop heat on low and add in the salts, stevia and pepper. Whisk in the coconut milk and enjoy with more fresh basil and a slice of Freschetta gluten-free cheese pizza as a little crostini.
Freschetta gluten-free pizza is not only delicious but it is celiac safe. It even has the stamp pf approval from the Celiac Sprue Association. Taste definitely isn’t sacrificed with this pizza. For example, the four cheese medley pizza uses only 100% real mozzarella, savory asiago, rich fontina and hearty parmesan all atop a thin crust. Whether you enjoy it on it’s own or paired with our caprese roasted tomato soup; it is definitely a crowd pleasing dinner.
This post is sponsored. This means that I received products and payment from a brand, Freschetta. All opinions are my own and I only work with brands I personally enjoy and would recommend to others.