This heirloom recipe for Christmas Soup is a long-time family favorite. Make it in the slow cooker 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.
I make this Christmas Soup every year on Christmas Eve for supper with Christmas Cranberry Meatballs. Helps that both recipes are so easy while I’m running around getting ready for Christmas. And with the red tomatoes, green chilies, and tri-color pasta, it sure looks the part!
This is one of those special meals – when my kids are grown, they will always remember Christmas Soup!
What is Christmas Soup?
Christmas soup is a creamy, cheesy, COLORFUL comforting bowl of love, that’s what it is. It is reminiscent of queso dip, but soupier (obvs). And with the pasta, it is filling.
I serve it with tortilla chips for dipping, but they are honestly not required. It is delicious served right up with just a spoon.
What are the ingredients for Christmas Soup?
The ingredients for this soup are cheap pantry staples! So there’s nothing to throwing this together.
- Three different kinds of canned diced tomatoes.
- Chicken stock.
- Sour cream.
- Fresh basil.
- Velveeta cheese (yes, it’s processed. It’s Christmas, let it go.).
- Tri-color pasta.
That is basically it, and like I said you can serve with or without chips.
Here are more Christmas recipe ideas:
- Cranberry Chorizo Jalapeno Poppers
- Christmas Croissant Breakfast Casserole
- Black Cherry Cup Christmas Cookies
- Winter Crostini with Mushrooms, Broccoli, and Hominy
- Christmas Cranberry Meatballs <<< I make these in a different slow cooker and have them Christmas Eve too!
- Potato Chip Cookies
I make this soup in the slow cooker early so it is ready in the early evening when we get home from church. While it is becoming magical in the crockpot, if it gets too thick, just thin it back out some with more stock or water.
The same goes for when reheating this soup. Just put some in a bowl and heat in the microwave, adding a little milk or water if needed for desired consistency.
I do love that this recipe makes a good amount for those easy leftovers to have soup and sandwiches in the days following Christmas!
So that’s it folks! A delicious family Christmas tradition of ours. Make it one of yours too!
Creamy, delicious, and this cheesy soup reheats beautifully for leftovers.
- 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
- 4 cup Chicken Stock
- 1 cup sour cream (can substitute reduced fat)
- 1 Tbsp fresh basil finely chopped
- 1 lb Velveeta cheese (can substitute 2% Velveeta) sliced into 1-inch slices
- 1 12 oz box tricolor spiral shaped pasta, cooked al dente in heavily salted water
- Tostitos scoops chips
- crushed red pepper flakes sprinkle on top
- In a crockpot, add all the tomatoes with the juice and the broth. Break up the stewed tomatoes into pieces with a spoon. Cook with the pot set on high 20 minutes.
Add the cheese and cook, stirring occasionally, until cheese melts. Whisk in the sour cream. Add the pasta and basil.
Reduce heat to low, crack the lid to let steam escape, and cook 2-4 hours to thicken a bit.
Serve topped with a sprinkle of red pepper flakes and with Tostitos scoops.
This soup has a little zing to it from the Rotel, so if serving children, opt for Mild Rotel diced tomatoes and green chilies.