Christmas Soup

Christmas SoupĀ 

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

Course Soup
Cuisine Christmas, slow cooker
Keyword Christmas soup
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Author Erica Schwarz


  • 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


  1. 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.
  2. Add the cheese and cook, stirring occasionally, until cheese melts. Whisk in the sour cream. Add the pasta and basil. 

  3. Reduce heat to low, crack the lid to let steam escape, and cook 2-4 hours to thicken a bit. 

  4. Serve topped with a sprinkle of red pepper flakes and with Tostitos scoops.

Recipe Notes

This soup has a little zing to it from the Rotel, so if serving children, opt for Mild Rotel diced tomatoes and green chilies.