Roasted Red Pepper, Tomato and Smoked Gouda Bisque – Low Carb, Gluten Free

ROASTED RED PEPPER, TOMATO, AND SMOKED GOUDA BISQUE
This soup is so good, that I want to bathe in it.  Okay, not really, but it is delicious.  I used all organic products when I made this soup.  You do not have to, but I always like to type up the recipes listing exactly what I used. This soup can even be made ahead of time and frozen for later… If there is any left over to freeze.  Enjoy!

INGREDIENTS
1 Medium Onion – Diced
3 Large Cloves Garlic – Minced
3 Tbs. Butter
2 – 14.5 oz. Cans Organic Fire Roasted Tomatoes
3 Cups Chicken Stock
2 tsp. Dried Basil
1 ½ tsp. Sea Salt
1 tsp. Dried Oregano
½ tsp. Black Pepper
8 oz. Smoked Gouda Cheese – Shredded
½ Cup Heavy Cream
(2 Tbs. Peace and Love)
 
DIRECTIONS
Heat slow cooker on low setting.
 
To the slow cooker , add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, salt, oregano, and black pepper.
 
In a medium sauté pan, over medium heat, sauté onion and garlic in butter until soft and translucent.  About 10 minutes.
 
Add Sauteed onions to slow cooker, cover and cook on low for 4 hours.
 
After 4 hours, transfer soup to a blender and puree until smooth.  (I used my Vitamix for this step) Pour soup back into slow cooker.
 
To the slow cooker, stir in heavy cream and Gouda cheese.  Cover and cook on low for 1 hour. 
 
Prep Time – 15 Minutes
Cook Time – 5 Hours
 
Makes Servings: 12
Per Serving: 1 Cup
Calories – 160
Carbs – 5 net g 
Protein – 6 g
Fat –12  g
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***Please note that nutritional information listed on this page is an estimation based on the products I used.  Ingredients and nutritional information can vary greatly between brands.  Always be sure to read labels***
 
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Comments

  1. Anonymous says

    Hi Kyndra-

    Does this recipe have to be cooked on low for 4 hours? I would like to make this for dinner- or pre-make it; however, I get home too late from work to cook it on low for that long…can I cook it on high for 2 hours? What would you recommend? We love all of your recipes so I know this will be just as delish as the others : )

    Thanks!

  2. says

    This particular bisque showed up in our local fresh foods market. I picked it up rather than my usual loaded bake potato soup. OMG! The roasted red pepper and gouda bisque was excellent. I don’t know if I have the patience to make it myself, but I might try because it is just that good!

  3. Chris says

    How about a dairy free option? What do you think about coconut milk? I would still mix in the smoked Gouda in a separate pot for my husband. Maybe add som smoked turkey for me? Thoughts?

  4. Alex says

    I do not normally comment on recipes I try, but this is simply delicious. I made it on the stove top at a high boil and it turned out great. The chef at our hosptial makes this soup and my co-workers and I are always sure to go and get some! SO happy to have a recipe I can make it home and I have already passed it on at everyone! Great work!

  5. Linkoln says

    I made this the other night for myself with the intention of freezing the leftovers but as you predicted there weren’t any!! I have never bothered leaving comments on recipes before but this soup was so good I had to come back and write something. Thank you for sharing this wonderful recipe with us!!

    For those of you that want to make this in less time you can definitely do it on the stove or on high in the slow cooker but if you have the time to cook it on low I would encourage you to do so.

  6. Adele says

    Hi, Can’t wait to try this recipe.!

    Do you drain the red peppers or add in the liquid that the peppers are packed in as well.?

    Thanks!

  7. Linda says

    Hi, I made this soup and the cheese didn’t melt. Also, it seemed a little watery, but I didn’t cook it on low, I was in a hurry and cooked it 3 hours on high. Did anyone else have this problem?

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