I’m not sure which I like better, the taste of this low carb Roasted Red Pepper, Tomato and Smoked Gouda Bisque 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 stockpot 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 boil 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.
In addition to this Roasted Red Pepper Tomato and Smoked Gouda Bisque, Check out some of my other favorite low carb soup recipes:
- Creamy Reuben soup
- 16 Bone Broth Recipes
- Beef Stroganoff Soup
- Buffalo Chicken Soup
- Low Carb Cauliflower and Broccoli Cheese Soup
Did you know that I have an entire ebook dedicated to low carb soups and stews? I love warm and comforting soup recipes, especially in the cooler fall and winter months.
Roasted Red Pepper Tomato and Smoked Gouda Bisque
- Prep Time: 15 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 15 minutes
- Yield: 12 Servings 1x
Print Recipe
Pin RecipeIngredients
- 2 – 14.5 oz cans fire roasted tomatoes
- 12 oz jar roasted red peppers
- 3 cups chicken stock
- 2 tbsp tomato paste
- 2 tsp dried basil
- 1½ tsp sea salt
- 1 tsp dried oregano
- ½ tsp black pepper
- 1 medium onion, diced
- 3 large cloves garlic, minced
- 3 tbsp butter
- 8 oz smoked gouda cheese, shredded
- ½ cup heavy cream
Instructions
- Heat slow cooker on low setting.
- To the slow cooker, add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea 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 Sautéed onions to the slow cooker, cover and cook on low for 4 hours.
- After 4 hours, transfer soup to a blender and puree until smooth. This can also be done using an immersion blender. (This is the one I have.)
- Pour the pureed soup back into the slow cooker.
- To the slow cooker, stir in heavy cream and Gouda cheese. Cover and cook for 1 additional hour.
Notes
Per Serving – | Calories: 160 | Fat: 12g | Protein: 6g | Net Carbs: 5g
Nutrition
- Serving Size: 1 Cup
***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***
***Some links contained on this page are affiliate links and I may receive monetary compensation or other types of remunerations for any products purchased through these links***
Pandora L says
June 14, 2013 at 9:26 amHi, I am a new reader 🙂 made this for dinner tonight and it was delicious! Thank you for this recipe, I will add it to my “repeat” list.
Kyndra Holley says
June 14, 2013 at 2:06 pmThanks so much. This one has already gone into heavy rotation in my house!
Jen'sIn2Grapes says
June 15, 2013 at 10:15 pmP.S. I am buying the cookbook!!!
Buttoni says
June 20, 2013 at 6:23 pmThis sounds divine! Can’t wait to try it! I absolutely adore smoked gouda in anything. My all-time fav cheese.
Anonymous says
October 1, 2013 at 8:20 pmHi 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!
Kyndra Holley says
October 1, 2013 at 9:57 pmI think 2 hours on high just might work. Or you could even make it stove top and cut back the time even further. Thanks
Renetha says
October 8, 2013 at 4:46 amThis 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!
JBird says
March 18, 2017 at 5:25 amSame with me. Looked for the recipe because our local specialty grocer had it. I’m making it now and it’s super easy to put together. I am glad though that I have an immersion blender..it will make this soup even easier to make!
Chris says
March 2, 2014 at 9:31 amHow 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?
Alex says
March 7, 2014 at 10:10 amI 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!
Peace Love and Low Carb says
March 7, 2014 at 10:26 amThanks for the kind words. So happy you enjoyed it!
lisa says
April 17, 2016 at 4:31 pmThat’s funny, because I first tasted it at my hospital cafeteria too, and fell in love. I will now attempt it for dinner tonight. Can’t wait to try it!
Eric says
February 19, 2018 at 10:50 amFunny. Because I first tried this at Newton Wellesley Hospital and immediately went looking for a recipe. Making it tonight.
Linkoln says
March 25, 2014 at 6:08 amI 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.
Peace Love and Low Carb says
March 25, 2014 at 8:18 amThanks for the kind words. I truly appreciate it!
Adele says
April 24, 2014 at 11:21 amHi, 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!
Peace Love and Low Carb says
April 25, 2014 at 8:07 amI add those in with the liquid as well.
Linda says
September 28, 2014 at 8:31 pmHi, 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?
Peace Love and Low Carb says
September 29, 2014 at 9:45 amDid you follow the directions as written? Did you use all the same ingredients? Did you skip the blending step.
Victoria says
February 3, 2015 at 3:00 pmCan this be done with chicken broth instead of chicken stock if that is what i have in my pantry? or can I use vegetable stock?
Peace Love and Low Carb says
February 10, 2015 at 3:58 pmYes and yes 🙂
Michelle @ Modern Acupuncture says
March 21, 2015 at 5:29 pmMy mom just made this and it’s divine! Seriously, SO GOOD. I took some home and my boyfriend also loved it. So much that he said so, several times. Can’t wait to make this at home. And I’m so excited that it’s a slow-cooker recipe! Right up my alley 🙂
Lindsey Harrison says
October 1, 2015 at 11:26 amOne of my favorite recipes. This is simply delicious! Thank you for sharing:)
Iris says
October 22, 2015 at 3:56 pmmy little one has a chicken allergy (believe it or not), what you you suggest in place of the chicken stock…think beef would taste as good??
Peace Love and Low Carb says
October 23, 2015 at 9:54 amBeef stock would be awesome as well.
Lori Przybysz says
October 26, 2015 at 8:50 pmCan this be frozen for future meals?
Peace Love and Low Carb says
October 27, 2015 at 4:22 pmYes, definitely. I would recommend reheating it on the stovetop and adding a little cream
k says
February 17, 2016 at 11:15 amI haven’t tried it yet but I know it’s going to be amazing. Sometimes I sub half and half or even 5% for heavy cream with bisque and it’s still pretty awesome. If I make this for company, definitely using the real stuff though haha. I used to make a fire roasted tomato soup that was similar but I think the red peppers would make it absolutely delicious. And never tried it in the slow cooker, great idea. I just had a similar soup at Tim Hortons but it was way sweet and salty when I looked at the nutritional stats online… which is not good as I’m supposed to be on a lifestyle change lol. So I went out to look for a healthier homemade option and here it is!! Thanks for this recipe!! I can’t wait to check out some others!!
Jennifer says
April 11, 2016 at 1:19 pmOh my gosh, they serve this soup at the hospital I work at sometimes and it’s everyone’s favorite! Been looking for this. Thank you!
M says
December 11, 2016 at 2:01 pmFunny! I also searched for This recipe after having it at the hospital where I work !
Carolyn says
January 5, 2017 at 4:22 pmTried this tonight and lived it! I tweaked th following things:
Added a little sugar after blending, usd chipotle gouda because I could not find smoked. It added a little spice whic was nice. I used a 12 ounce can of regular tomatoes, as I could not find a 14 oz can of fire roasted tomatoes. I also used half& half instead of heavy. It was abig hit and will definitely make this again.
Jannelle says
February 6, 2017 at 6:14 pmYum! I made this tonight for my lunch this week and I hope it can last til Friday! delicious
Brooke says
February 28, 2017 at 1:16 pmAny ideas on what I could use besides gouda? I live in a smaller town and it’s hard to find more specialty cheeses. I love cheese so I’d put any kind in, just didn’t know if something in particular would suite the dish well?
Peace Love and Low Carb says
March 2, 2017 at 6:27 amHonestly, you could use any cheeses that you like. You could even use mozzarella and add a tiny bit of liquid smoke to get that smokey flavor.
Brooke says
March 10, 2017 at 8:37 amThank you! Tried it with mozzarellas and it was a big hit with my husband! Didn’t have liquid smoke, but will definitely try it next time! : )
Tia says
March 31, 2017 at 6:08 pmI have this cooking this very moment! It smells great – I can’t wait to try!
Lisa says
April 22, 2017 at 3:49 pmLove this soup! Had it in a cafe in town and liked it so much I had to try to make it at home. I found your recipe and made it a few weeks ago – my family ate it up.
deborah says
August 4, 2017 at 7:37 pmLove, love this bisque!! After the final hour, I
once again use the immursement stick to smooth
out the gouda! Thank you for that tip and
that receispe, definitely a keeper and so easy
to make 🙂
JoAnn says
August 30, 2018 at 1:48 pmI just made this, I used to have it at a local restaurant but now that I am GF, I can’t have theirs. I made this and it is heavenly! The only change I made was I used 1/2 and 1/2 instead of heavy cream. Recipe is easy to follow – and came out perfectly.
★★★★★
Brenda says
September 30, 2018 at 1:13 pmI have to admit…I unintentionally messed up! I added fire-roasted tomatoes with green chiles instead of plain ones. Once I realized it, I adjusted the seasoning and added cumin instead of basil and oregano. I kept everything else the same. It’s delicious! I can only imagine it would be just as delicious if I made it the right way! LOL!!
★★★★★
Claudia says
October 10, 2018 at 5:22 pmI’ve made this recipe a few times and it’s so delicious! Can I make this the night before and just reheat in the crockpot the next day?
Kathie says
October 15, 2018 at 1:01 pmThis soup was fantastic. I used the Gouda as recommended and it tasted wonderful but I think Goat’s cheese would be delish as well. Also, my husband ate it before I had put in any cream and he didn’t really care. Said it was great just the way it was. I think you could easily live without the cream if you wanted to.
★★★★★
Mel G. says
October 24, 2018 at 6:50 pmI made this soup tonight and it’s was so amazing!! I subbed the Gouda with 6oz or gruyere that I had in my fridge. I’m not sure if it will make it through the weekend 🙂
★★★★★
Jennifer in NC says
November 5, 2018 at 9:41 amI just made this and wow! So good on a cold and rainy day!
I added cayenne pepper to give it an extra kick. Love your recipes and just bought your slow cooker cookbook. Keep the great recipes coming Kyndra!
★★★★★
Peggy Chase says
December 10, 2018 at 10:45 amWas absolutely delicious! The only change I made was I added some Slap Ya Momma to give it a little extra flavor (I’m from Louisiana, we love extra flavor) and I cooked in the instant pot instead of the crockpot. 45 min later had hot delicious soup that my whole family enjoyed. Will definitely make again.
★★★★★
Nicole Anslover says
February 9, 2019 at 4:16 pmCan I ask how you made it in the Instant Pot? I’ve been wanting to try it.
★★★★★
AC says
December 23, 2018 at 7:00 amFamily loved it!
★★★★★
Deb says
December 24, 2018 at 3:25 pmOMG. I made this soup today for Christmas Eve dinner for my family. It is SO good. I am serving it with bacon crumbles and then small portions of bread for those not on a low carb diet. It is so good. Thanks!