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 30 seconds UNDER 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 queso rather than soup. Also, the pasta can overcook if allowed to go longer than an hour once added to the crockpot.
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.
Calories: 545kcal (27%)
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.
Leave a comment below and let me know!