Craving a creamy, cheesy, and incredibly satisfying soup that won't derail your low-carb lifestyle? Look no further! This Low Carb Cheesy Tomato Basil Chowder is about to become your new obsession. Imagine a rich, velvety soup packed with vibrant tomatoes, aromatic basil, and melted cheddar cheese that will make you forget you're eating healthy. Whether you're following a ketogenic diet or simply looking for a delicious and nutritious meal, this chowder is guaranteed to warm your soul and tantalize your palate in just 30 minutes!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 2 cups diced tomatoes
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 cup vegetable broth
- 1/2 cup chopped fresh basil
- 1/2 cup diced onion
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 2 cups of diced tomatoes, 1 cup of heavy cream, 1 cup of shredded cheddar cheese, 1 cup of vegetable broth, 1/2 cup of chopped fresh basil, 1/2 cup of diced onion, 2 cloves of minced garlic, and salt and pepper to taste.
- In a medium-sized pot, heat a splash of olive oil over medium heat. Once the oil is hot, add the diced onion and sauté for about 3-4 minutes, or until the onion becomes translucent and fragrant.
- Add the minced garlic to the pot and continue to sauté for another 1-2 minutes, stirring frequently to prevent the garlic from burning.
- Next, add the diced tomatoes to the pot, along with the vegetable broth. Stir well to combine all the ingredients.
- Bring the mixture to a simmer, allowing it to cook for about 5-7 minutes. This will help the flavors meld together and soften the tomatoes.
- Once the tomatoes are softened, reduce the heat to low and stir in the heavy cream. Mix thoroughly to create a creamy base for your chowder.
- Gradually add the shredded cheddar cheese to the pot, stirring continuously until the cheese is fully melted and incorporated into the chowder.
- After the cheese has melted, add the chopped fresh basil to the chowder. Stir well to distribute the basil throughout the mixture.
- Season the chowder with salt and pepper to taste. Start with a pinch of salt and a few cracks of black pepper, then adjust according to your preference.
- Allow the chowder to simmer for an additional 5 minutes to ensure everything is heated through and the flavors are well combined.
- Once done, remove the pot from heat and let it cool slightly before serving. Ladle the chowder into bowls and garnish with additional fresh basil if desired.
- Serve hot and enjoy your Low Carb Cheesy Tomato Basil Chowder!
Tips
- For the creamiest texture, use full-fat heavy cream and freshly shredded cheddar cheese. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Control the thickness of your chowder by adjusting the simmering time. Less simmering means a thinner consistency, while longer simmering creates a thicker, more luxurious soup.
- Use fresh basil if possible - it makes a world of difference in flavor compared to dried herbs.
- If you want to add extra protein, consider stirring in some cooked, shredded chicken or crispy bacon bits.
- To keep it extra low-carb, you can substitute some of the tomatoes with roasted red peppers to reduce the carbohydrate content.
- For a dairy-free version, replace heavy cream with coconut cream and use a dairy-free cheese alternative.
- Always taste and adjust seasonings at the end of cooking to ensure perfect flavor balance.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 12g
Fat: 28g
Saturated Fat: 17g
Cholesterol: 90mg
