I’m not sure which I like better, the taste of this soup or the delicious aroma filling my house when I make it. It’s the kind of smell that instantly fills your mind with thoughts of cuddling up in front of the fire on those cool, cozy fall and winter days. Nothing quite warms you up on days like that like a piping hot bowl of soup.
You can easily convert this to a stove top recipe. Simply sauté the onion and garlic in a large stock pot or dutch oven. Once the onions are translucent and the garlic is fragrant, add the tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper to the pot. Bring to a bowl and then reduce to low, cover and simmer for an hour. Puree and return to the pot. Mix in heavy cream and gouda and cook on low for an additional 30 minutes.
If you are a huge soup fan like me, check out my Slow Cooker Chicken Bacon Chowder. Another one of my favorites is my Paleo Cabbage Roll Soup. You can also find several other low carb, keto and gluten free soup options in the Soups and Stews section on my site.
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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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