Creamy tomato basil soup, made easily in the slow cooker.
- 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 al dente according to package directions
- 1 Tbsp fresh basil finely chopped
- scoops tortilla chips
- crushed red pepper flakes sprinkle on top
In a crockpot, add all the tomatoes with the juice. Break up the stewed tomatoes into pieces with a spoon.
Add the stock and Velveeta. Cook on high 1 hour.
Whisk in the sour cream.
Add the cooked pasta and basil.
Cook 1 hour on high to thicken the soup a bit. (see Notes)
Serve topped with a sprinkle of red pepper flakes, more basil, and tortilla chips.
Once the pasta is added, the pasta will thicken the soup. After 1 hour, it is the consistency I like - not thick, not thin. You can let the crockpot continue further, another hour or two, but in this case, reduce the heat to Low when adding the pasta. Otherwise, the soup will thicken to more of a thicker queso rather than soup.
If a slow cooker is not available, this soup can be made just as easily on the stovetop. Use medium heat, stirring often, for the first 2 steps to get the cheese melted. Reduce heat to low, and proceed with the rest of the steps.
Calorie estimation is approximate and does not include tortilla chips.