Low-Carb Cheesy Tomato Basil Chowder
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Cook time: 
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Yield: 2 to 4 servings
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.
  • 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
  1. 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.
  2. Add the crushed tomatoes, broth, tomato paste, salt, and pepper, and bring up to a simmer.
  3. 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.
  4. Cool slightly and then carefully puree in a blender.
  5. Serve with fresh basil leaves on top.
Recipe by An Edible Mosaic™ at https://www.anediblemosaic.com/low-carb-cheesy-tomato-basil-chowder/