Similar to fondue, Low-Carb Cheesy Tomato Basil Chowder uses a secret ingredient – a touch of white wine – to help keep the cheese from becoming stringy.
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 large cloves garlic, minced
¾ cup (180 ml) no-salt-added crushed tomatoes
2 cups (475 ml) vegetable stock or chicken bone broth
1 tablespoon tomato paste
¼ teaspoon salt
⅛ teaspoon black pepper
2 oz (57 g) cream cheese, at room temperature
1 tablespoon dry white wine
4 oz (115 g) cheddar cheese, shredded (I like Cabot Tomato Basil Cheddar or Seriously Sharp Cheddar for this)
Fresh basil leaves, for serving
Instructions
Heat the oil in a 3-quart pot over medium to medium-high heat. Add the onion and cook until softened, but not browned, about 5 minutes, stirring occasionally. Stir in the garlic and cook 30 seconds more, stirring constantly.
Add the crushed tomatoes, broth, tomato paste, salt, and pepper, and bring up to a simmer.
Whisk in the cream cheese until smooth, and then whisk in the wine, and the shredded cheese a handful at a time until fully incorporated.
Cool slightly and then carefully puree in a blender.
Serve with fresh basil leaves on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-cheesy-tomato-basil-chowder/