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This quick-to-make creamy soup with a spicy chili kick is delicious with crispy, cheesy tomato-topped croutons.

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  • 1 tbsp (15 mL) olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 can (796 mL) crushed tomatoes
  • 4 cups (1 L) chicken broth
  • 1/2 tsp (2 mL) chili flakes
  • 1/2 tsp (2 mL) each salt and pepper
  • 1/2 cup (125 mL) 35% whipping cream
  • Caprese Croutons:
  • 2 slices Villaggio® Toscana Bread
  • 8 slices plum tomato
  • 2 slices fresh mozzarella cheese, quartered
  • 8 fresh basil leaves


Heat oil in large saucepan set over medium heat; cook onion and garlic for 3 to 4 minutes or until slightly softened. Add crushed tomatoes, chicken broth, chili flakes, salt and pepper; bring to boil. Reduce heat to medium-low and simmer for 10 minutes.

Using blender, purée soup until smooth. Return to saucepan; stir in cream until heated through.

Caprese Croutons: Meanwhile, preheat oven to 375°F (190°C). Cut each slice of bread into 4 triangles. Place on baking sheet; bake for 7 to 8 minutes or until lightly toasted.

Preheat broiler. Top each toast triangle with slice of tomato and mozzarella. Broil for 1 to 2 minutes or until cheese is melted. Top each toast with basil leaf. Ladle soup into bowls and top with two toast triangles.

Tip: Add extra chili flakes for more heat or omit chili flakes for a less-spicy soup.