Christmas Soup 

Christmas Soup 

from ericasrecipes.com
125 min
6 servings

Creamy tomato basil soup, made easily in the slow cooker.

Ingredients

  • 1 14.5 oz can diced tomatoes (with the juice)
  • 1 14.5 oz can Italian stewed tomatoes (with the juice)
  • 1 10 oz can Rotel Original tomatoes and green chilies (with the juice)
  • 1 lb Velveeta cheese (sliced into 1-inch slices)
  • 4 cup vegetable stock (or chicken stock)
  • 1 cup sour cream
  • 1 12 oz box tricolor spiral shaped pasta (cooked 30 seconds UNDER al dente, according to package directions)
  • 1 Tbsp fresh basil (finely chopped)
  • scoops tortilla chips
  • crushed red pepper flakes (sprinkle on top)

Directions

  1. 1

    In a crockpot, add all the tomatoes with the juice. Break up the stewed tomatoes into pieces with a spoon.

  2. 2

    Add the stock and Velveeta. Cook on high 1 hour.

  3. 3

    Whisk in the sour cream.

  4. 4

    Add the cooked pasta and basil. 

  5. 5

    Cook 1 hour on high to thicken the soup a bit. (see Notes)

  6. 6

    Serve topped with a sprinkle of red pepper flakes, more basil, and tortilla chips.