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A bowl of cozy Christmas soup garnished with herbs, ideal for holiday meals.

Comforting Soup for the Holidays

This cozy Christmas soup features a fantastic medley of tomatoes and Velveeta cheese, creating a rich, creamy base with a subtle kick from spices. Perfect for gatherings and customizable for dietary preferences.
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Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Total Time 2 hours 20 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Soup Base
  • 14.5 oz diced tomatoes (with the juice) Opt for high-quality brands for a richer flavor; choosing fire-roasted varieties can add an extra layer of smokiness.
  • 14.5 oz Italian stewed tomatoes (with the juice)
  • 10 oz Rotel Original diced tomatoes and green chilies (with the juice)
  • 1 lb Velveeta cheese (sliced into 1-inch slices) This creamy cheese melts beautifully, but you can substitute with a dairy-free alternative.
  • 4 cups vegetable stock (or chicken stock) You can make your own from leftovers or use store-bought, but be mindful of sodium content.
  • 1 cup sour cream Adjust the amount for creaminess preference.
  • 12 oz tricolor spiral-shaped pasta (cooked 30 seconds UNDER al dente) Opt for spirals for great texture; other shapes can work too.
  • 1 Tbsp fresh basil (finely chopped) Always use fresh herbs for the best flavor.
  • Scoops of tortilla chips For topping.
  • Crushed red pepper flakes To sprinkle on top.

Method
 

Preparation
  1. In a slow cooker, add all the diced tomatoes with their juices. Break up the stewed tomatoes slightly with a spoon for better texture.
  2. Pour in the vegetable stock and layer the sliced Velveeta cheese on top. Stir gently to mix well.
  3. Cover the slow cooker and set it to high for 1 hour, allowing the cheese to melt and flavors to blend.
  4. After an hour, whisk in the sour cream until fully incorporated.
  5. Gently add the cooked pasta and fresh basil to the slow cooker. Continue cooking on high for an additional hour.
  6. Ladle the soup into bowls and top with crushed red pepper flakes and tortilla chips before serving.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm on the stovetop over medium heat.