Mary Berry Christmas Soup Recipe

This easy Christmas soup is creamy, cheesy, and full of flavor. It’s made with three kinds of tomatoes, melted Velveeta, and fun tricolor pasta. Perfect for cozy nights or holiday dinners. Just toss everything in the slow cooker and let it warm up while you relax.

Ingredients Needed:

• 14.5 oz diced tomatoes
• 14.5 oz Italian stewed tomatoes
• 10 oz Rotel Original diced tomatoes and green chilies
• 1 lb Velveeta cheese
• 4 cups vegetable stock
• 1 cup sour cream
• 12 oz tricolor spiral-shaped pasta cooked
• 1 Tbsp fresh basil
• scoops tortilla chips
• crushed red pepper flakes

How To Make Christmas Soup Recipe?

1. Add Tomatoes to the Slow Cooker: pour in the diced tomatoes, stewed tomatoes, and Rotel—all with their juice. Use a spoon to gently break the stewed tomatoes into smaller pieces.
2. Add Cheese and Stock: place the Velveeta slices into the slow cooker, then pour in the stock. Cover and cook on high for 1 hour, letting the cheese melt into the broth.
3. Mix in the Sour Cream: once the cheese is melted and the soup is smooth, whisk in the sour cream until fully combined.
4. Add Pasta and Basil: stir in the partly cooked spiral pasta and the chopped basil. Cover again and cook on high for another hour. The soup will thicken up as it cooks.
5. Serve and Garnish: ladle the soup into bowls, then top with crushed red pepper flakes, extra basil, and a handful of tortilla chips.

Recipe Tips:

• Use good-quality canned tomatoes: since the soup has three types of tomatoes, using good ones makes the flavor much richer and less sour.
• Cut Velveeta into small slices: slicing the cheese into smaller pieces helps it melt faster and mix smoothly into the soup.
• Don’t skip the sour cream: this adds a creamy texture and balances out the spice from the Rotel—it makes a big difference in taste.
• Slightly undercooked the pasta: cook it 30 seconds less than the package says so it doesn’t turn mushy after simmering in the soup.
• Add chips and toppings right before serving: this keeps the tortilla chips crunchy and the herbs fresh, so the texture stays just right.

How To Store & Reheat Leftovers?

• Refrigerate: first, let the leftover Christmas soup cool to room temperature. Then, pour it into a sealed container and keep it in the fridge for up to 3 days.
• Freeze: let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 2 months.
• Reheat: pour the soup into a pot and warm over medium heat, stirring often. Add a little broth or water if it’s too thick.

Nutrition Facts:

• Calories: 410 kcal
• Total Fat: 25g
• Saturated Fat: 13g
• Cholesterol: 65mg
• Sodium: 960mg
• Potassium: 480mg
• Total Carbohydrate: 36g
• Dietary Fiber: 3g
• Sugars: 7g
• Protein: 15g

Try More Mary Berry Recipes:

• Mary Berry Almond Snowballs Recipe
• Mary Berry Ginger Flapjacks Recipe

Mary Berry Christmas Soup Recipe

Course: SoupsCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

10

minutes

Cooking time

2

hours 

Calories

410

kcal

This easy Christmas soup is creamy, cheesy, and full of flavor. It’s made with three kinds of tomatoes, melted Velveeta, and fun tricolor pasta. Perfect for cozy nights or holiday dinners. Just toss everything in the slow cooker and let it warm up while you relax.

Ingredients

• 14.5 oz diced tomatoes

• 14.5 oz Italian stewed tomatoes

• 10 oz Rotel Original diced tomatoes and green chilies

• 1 lb Velveeta cheese

• 4 cups vegetable stock

• 1 cup sour cream

• 12 oz tricolor spiral-shaped pasta cooked

• 1 Tbsp fresh basil

• scoops tortilla chips

• crushed red pepper flakes

Directions

• Add Tomatoes to the Slow Cooker: pour in the diced tomatoes, stewed tomatoes, and Rotel—all with their juice. Use a spoon to gently break the stewed tomatoes into smaller pieces.
• Add Cheese and Stock: place the Velveeta slices into the slow cooker, then pour in the stock. Cover and cook on high for 1 hour, letting the cheese melt into the broth.
• Mix in the Sour Cream: once the cheese is melted and the soup is smooth, whisk in the sour cream until fully combined.
• Add Pasta and Basil: stir in the partly cooked spiral pasta and the chopped basil. Cover again and cook on high for another hour. The soup will thicken up as it cooks.
• Serve and Garnish: ladle the soup into bowls, then top with crushed red pepper flakes, extra basil, and a handful of tortilla chips.

Notes

• Use good-quality canned tomatoes: since the soup has three types of tomatoes, using good ones makes the flavor much richer and less sour.
• Cut Velveeta into small slices: slicing the cheese into smaller pieces helps it melt faster and mix smoothly into the soup.
• Don’t skip the sour cream: this adds a creamy texture and balances out the spice from the Rotel—it makes a big difference in taste.
• Slightly undercooked the pasta: cook it 30 seconds less than the package says so it doesn’t turn mushy after simmering in the soup.
• Add chips and toppings right before serving: this keeps the tortilla chips crunchy and the herbs fresh, so the texture stays just right.