Christmas Soup

Christmas Soup 

This heirloom, vegetarian soup recipe for creamy tomato basil Christmas Soup is a family tradition. Make this slow cooker soup for your Christmas Eve dinner and free up time for your last minute wrapping or to have ready when you get home from Christmas Eve services.

Creamy, delicious, and this cheesy soup reheats beautifully for leftovers.

Ingredients

• 1 14.5 oz can diced tomatoes
• 1 14.5 oz can Italian stewed tomatoes
• 1 10 oz can Rotel Original tomatoes and green chilies
• 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 al dente according to package directions
• 1 Tbsp fresh basil finely chopped
• scoops tortilla chips
• crushed red pepper flakes sprinkle on top

Instructions

1. In a crockpot, add all the tomatoes with the juice. Break up the stewed tomatoes into pieces with a spoon.
2. Add the stock and Velveeta. Cook on high 1 hour.
3. Whisk in the sour cream.
4. Add the cooked pasta and basil. 
5. Cook 1 hour on high to thicken the soup a bit. (see Notes)
6. Serve topped with a sprinkle of red pepper flakes, more basil, and tortilla chips.

source article> https://ericasrecipes.com/christmas-soup/