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    Home » Type » Soups

    Low-Carb Cheesy Tomato Basil Chowder

    Published: Dec 11, 2017 · Modified: Jan 20, 2022 by Faith · This post may contain affiliate links · 1 Comment

    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.

    Low-Carb Cheesy Tomato Basil Chowder Overhead View Vertical Orientation

    Offhand it’s hard to think of a more comforting wintertime meal than tomato soup. Maybe it’s nothing more than Campbell’s has a great marketing campaign (mmm, mmm good!). Or maybe it’s because as a kid I remember my dad making tomato soup on the regular in the winter (and he’d add to it – of all the odd things – macaroni noodles!). Whatever the reason, tomato soup just feels right to me this time of year.

    I like to switch up the flavors in my tomato soups; this one features the freshness of basil, richness and texture from cream cheese, and a slight nuttiness from cheddar. In the past I’ve typically used a bit of flour to make a roux (which is nothing more than flour cooked in fat, typically butter) to thicken my creamy tomato soups, but I wanted to keep this dish free of gluten and grains.

    I knew there had to be a way to achieve this while keeping the soup low-carb. And suddenly it hit me! Fondue is classically made with a bit of wine because the acidity helps the cheese from becoming stringy (because other than in string cheese, there is just no place for that, lol!). I tried it here and it worked like a charm. This is a trick I’ll definitely be remembering for next time.

    Low-Carb Cheesy Tomato Basil Chowder in Small White Pot

    If you’re so inclined, this is an easy dish to keep meatless; just use vegetable stock instead of chicken bone broth. Personally, I like the richness that bone broth brings to this dish, but the vegetarian version is also delicious.

    Here are a few of my other tomato soup favorites:

    • Creamy Wintertime Tomato Soup
    • Creamy Tomato and White Bean Soup from Simply Recipes
    • Blushing Strawberry Onion and Tomato Soup, Hot or Chilled
    • Roasted Garlic and Tomato Soup from Chef de Home
    • Indian Spiced Cream of Tomato Soup with Whole Wheat Couscous

    What’s your favorite kind of tomato soup?

    Low-Carb Cheesy Tomato Basil Chowder Overhead View Horizontal Orientation

    Print
    Low-Carb Cheesy Tomato Basil Chowder
    Prep time:  10 mins
    Cook time:  15 mins
    Total time:  25 mins
    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.
    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
    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.
    3.3.3070

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    1. Asha Shivakumar says

      December 12, 2017 at 12:10 pm

      This is purely comforting. Love the subtle and pretty color.
      Pinned.

      Reply

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    Hi, I'm Faith!

    I’m the writer, recipe developer, photographer, and food stylist behind An Edible Mosaic. It’s my goal to inspire you to get in the kitchen, try something new, and find a favorite you didn’t know you had. Welcome to An Edible Mosaic!

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