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    Home » Recipes » Soups and Stews

    Published: Jun 10, 2013 · Last Updated: Oct 12, 2021 by Kyndra Holley

    Smoked Gouda, Roasted Red Pepper Tomato Bisque

    This post may contain affiliate links

    40471 shares
    Jump to Recipe
    2 bowls of low carb tomato soup, garnished with keto croutons, fresh basil and a swirl of cream
    2 bowls of low carb tomato soup, garnished with keto croutons, fresh basil and a swirl of cream
    a dutch oven full of tomato bisque, garnished with keto croutons, fresh basil and a swirl of cream
    2 bowls of low carb tomato soup, garnished with keto croutons, fresh basil and a swirl of cream
    a dutch oven full of tomato bisque, garnished with keto croutons, fresh basil and a swirl of cream
    2 bowls of low carb tomato soup, garnished with keto croutons, fresh basil and a swirl of cream

    This Smoked Gouda Roasted Red Pepper Tomato Bisque has a silky smooth texture and is deliciously rich and creamy. Fire roasted tomatoes, roasted red peppers, aromatic garlic and onion, savory chicken stock, herbs and spices, slow simmered and pureed, and then swirled with heavy cream and melty smoked gouda cheese. It's the perfect soup recipe for those cool and cozy fall and winter days.

    2 bowls of low carb tomato soup, garnished with keto croutons, fresh basil and a swirl of cream
    Table of Contents show
    Ingredients in Smoked Gouda, Roasted Red Pepper Tomato Bisque
    How to make low carb tomato soup
    Recipe Tips and Variations
    Frequently Asked Questions
    Sign up for our newsletter
    More low carb soup recipes
    Smoked Gouda, Roasted Red Pepper Tomato Bisque

    Ingredients in Smoked Gouda, Roasted Red Pepper Tomato Bisque

    tomatoes, red peppers, onion, garlic, butter, chicken stock, spices, cream, gouda cheese, all in separate bowls

    Ingredient Notes

    • Fire Roasted Tomatoes: I love using fire roasted tomatoes in this recipe because they give this tomato bisque a subtle sweetness, with just a hint of smokiness. If you cannot find them in your local store, you can make your own, or you can just use regular diced tomatoes. (They are also delicious in this Whole30 Chicken Fajita Soup Recipe)
    • Roasted Red Peppers: Roasted red peppers have been charred over and open flame (like fire roasted tomatoes) and then the charred skins are peeled away. They add a real depth of flavor to this low carb tomato soup. (Try this Roasted Red Pepper and Garlic Aioli Recipe) or try this (Roasted Red Pepper, Spinach and Artichoke Dip)
    • Onions and Garlic: Aromatics like onion and garlic make everything taste better and create deeper flavor. Are you a big onion and garlic fan like me? (Try this Caramelized Onion and Bacon Jam)
    • Chicken Stock: You could also use beef stock or vegetable stock.
    • Herbs and Spices: For this tomato bisque recipe, I used dried herbs. But you can also substitute fresh herbs. 1 teaspoon dried herbs = 1 tablespoon chopped fresh herbs.
    • Smoked Gouda: The smoked gouda in this roasted red pepper bisque recipe is what really takes things to the next level. It adds the perfect amount of smokiness, while also being delightfully creamy.
    • Heavy Cream: The heavy cream in this recipe gives it a silky, creamy finish. You can also use half and half. Or for a dairy free alternative, you can use full-fat coconut milk. For an even creamier soup, add an extra ½ cup. (Try this Creamy Mushroom Soup Recipe)

    How to make low carb tomato soup

    a dutch oven with onions and garlic, sautéing in butter

    Step by Step Instructions

    STEP 1: Heat the butter in a large Dutch oven or stock pot, over medium heat. Add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.

    a dutch oven with onions and garlic, sautéing in butter, tomato paste, herbs and spices

    STEP 2: Add the tomato paste, basil, salt, oregano and pepper to the onions and sauté for 5 additional minutes.

    a dutch oven with onions and garlic, sautéing in butter, tomato paste, herbs and spices, deglazed with chicken stock

    STEP 3: Deglaze the pan with ½ cup of the chicken stock and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom.

    a dutch oven with tomatoes, red peppers, chicken stock, onion, garlic, herbs and spices

    STEP 4: Add the fire roasted tomatoes, roasted red peppers, and the remaining chicken stock. Bring to a boil over high heat, and then reduce to low and let simmer for 30 minutes. (The longer you let it simmer, the more the flavors will come together.)

    a dutch oven with tomatoes, red peppers, chicken stock, onion, garlic, herbs and spices being pureed

    STEP 5: Use an immersion blender to puree the soup to a smooth, silky consistency.

    a dutch oven full of roasted red pepper bisque

    STEP 6: Add the heavy cream, and gouda cheese, mix in, and let simmer for an additional 15 minutes. Taste, and add additional salt and pepper, if desired.

    a dutch oven full of tomato bisque, garnished with keto croutons, fresh basil and a swirl of cream

    Recipe Tips and Variations

    • Storage: Store the leftover tomato bisque in an air-tight container for up to 5 days. Alternatively, you can freeze it for up to 2 months.
    • Reheating: I recommend reheating this on the stove top and adding a little extra cream to help bring it back to life.
    • Add a splash of vinegar: For an even deeper flavor, try adding 1 to 2 tablespoons of balsamic vinegar.
    • Make keto croutons: Need something crunchy on top? Make a batch of my Keto Croutons.
    • Make it dairy free: To make this a dairy free low carb tomato soup, simply swap out the heavy cream for full-fat coconut milk and omit the cheese. Alternatively, you can use a nut based cheese.
    • Use fresh herbs: To substitute fresh herbs, you would use three times as much. For example: for one teaspoon of dried oregano, you would substitute 1 tablespoon of chopped fresh oregano.
    a dutch oven full of tomato bisque, garnished with keto croutons, fresh basil and a swirl of cream

    Frequently Asked Questions

    What is the difference between tomato soup and tomato bisque?

    Tomato soup does not typically have cream and is made with a base of stock or water. Tomato Bisque is slow simmered, with lots of herbs and spices and a good amount of cream.

    Are tomatoes low carb?

    YES! A medium sized tomato has just under 5 grams of carb and 1.5 grams of fiber, making it just 3.5 net carbs for one whole tomato.

    What if I don't have an immersion blender?

    If you do not have an immersion blender, you can puree this in batches in a blender or food processor.

    2 bowls of low carb tomato soup, garnished with keto croutons, fresh basil and a swirl of cream

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    More low carb soup recipes

    • 20 Keto Soup Recipes
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      Spinach and Artichoke Dip Chicken Soup - keto, gluten free
    • Keto Ramen
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      Chicken Pot Pie Soup - low carb, gluten free
    Print
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    a dutch oven full of tomato bisque, garnished with keto croutons, fresh basil and a swirl of cream

    Smoked Gouda, Roasted Red Pepper Tomato Bisque


    ★★★★★

    5 from 29 reviews

    • Author: Kyndra Holley
    • Total Time: 45 minutes
    • Yield: 12 Servings 1x
    • Diet: Gluten Free
    Print Recipe
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    Description

    This Smoked Gouda Roasted Red Pepper Tomato Bisque has a silky smooth texture and is deliciously rich and creamy. Fire roasted tomatoes, roasted red peppers, aromatic garlic and onion, savory chicken stock, herbs and spices, slow simmered and pureed, and then swirled with heavy cream and melty smoked gouda cheese. It's the perfect soup recipe for those cool and cozy fall and winter days.


    Ingredients

    Units Scale
    • 2 - 14.5 ounce cans fire roasted tomatoes
    • 12 ounce jar roasted red peppers
    • 3 cups chicken stock
    • 2 tablespoons tomato paste
    • 2 teaspoons dried basil
    • 1 ½ teaspoons sea salt
    • 1 teaspoon dried oregano
    • ½ teaspoon black pepper
    • 1 medium onion, diced
    • 3 large cloves garlic, minced
    • 3 tablespoons butter
    • 8 ounces smoked gouda cheese, shredded
    • ½ cup heavy cream
    • Keto Croutons, for serving (get this recipe in my exclusive Patreon group)
    • fresh basil, for garnish

    Instructions

    SLOW COOKER

    1. Heat the slow cooker on the low setting.
    2. To the slow cooker, add the tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper.
    3. In a medium sauté pan, over medium heat, sauté the onion and garlic in butter until soft and translucent, about 10 minutes.
    4. Add the sautéed onions to the slow cooker, cover and cook on low for 4 hours.
    5. After 4 hours, transfer the soup to a high-powered blender and puree until smooth. This can also be done using an immersion blender. (This is the one I have.)
    6. Pour the pureed soup back into the slow cooker. Stir in the heavy cream and Gouda cheese.  Cover and cook for 1 additional hour.

    STOVETOP:

    1. Heat the butter in a large Dutch oven or stock pot, over medium heat. Add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.
    2. Add the tomato paste, basil, salt, oregano and pepper to the onions and sauté for 5 additional minutes. Deglaze the pan with ½ cup of the chicken stock and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom.
    3. Add the fire roasted tomatoes, roasted red peppers, and the remaining chicken stock. Bring to a boil over high heat, and then reduce to low and let simmer for 30 minutes. (The longer you let it simmer, the more the flavors will come together.)
    4. Use an immersion blender to puree the soup to a smooth, silky consistency.
    5. Add the heavy cream, and gouda cheese, mix in, and let simmer for an additional 15 minutes.
    6. Taste, and add additional salt and pepper, if desired.

    Notes

    • KITCHEN TOOLS: I use this Dutch Oven and this Immersion Blender
    • Net carbs per serving: 5g
    • Storage: Store the leftover tomato bisque in an air-tight container for up to 5 days. Alternatively, you can freeze it for up to 2 months.
    • Reheating: I recommend reheating this on the stove top and adding a little extra cream to help bring it back to life.
    • Add a splash of vinegar: For an even deeper flavor, try adding 1 to 2 tablespoons of balsamic vinegar.
    • Make it dairy free: To make this a dairy free low carb tomato soup, simply swap out the heavy cream for full-fat coconut milk and omit the cheese. Alternatively, you can use a nut based cheese.
    • Prep Time: 15 minutes
    • Cook Time: 30 minutes
    • Category: Soup Recipes
    • Method: Simmered
    • Cuisine: Italian

    Nutrition

    • Serving Size: 1 Cup
    • Calories: 165
    • Fat: 12.6g
    • Carbohydrates: 5.9g
    • Fiber: 0.9g
    • Protein: 6.2g

    Keywords: low carb tomato soup, keto tomato soup, are tomatoes low carb, the best tomato bisque recipe, low carb tomato bisque recipe, roasted red pepper tomato soup, roasted red pepper bisque recipe, smoked gouda tomato soup, keto croutons, slow cooker soup recipes, dutch over soup recipes, the best tomato soup recipe

    Did you make this recipe?

    Tag @kyndraholley on Instagram and hashtag it #peaceloveandlowcarb

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    Reader Interactions

    Comments

    1. Tiff says

      January 29, 2023 at 5:30 pm

      Watched your demo on Instagram and instantly knew I needed to make this. Turned out amazing!

      ★★★★★

      Reply
      • Kyndra Holley says

        January 30, 2023 at 11:22 am

        So happy you enjoyed it. And thanks for taking the time to come back and leave a review. I really appreciate it.

        Reply
    2. Melissa says

      January 14, 2023 at 7:15 am

      This soup is FANTASTIC!! I made it on the stove and followed the recipe exactly - we enjoyed every single bite. Thank you Kyndra!

      ★★★★★

      Reply
      • Kyndra Holley says

        January 14, 2023 at 8:43 am

        So happy you enjoyed it. Thank you for taking the time to come back and leave a comment and a star rating. I really appreciate it.

        Reply
    3. Ari says

      September 04, 2022 at 7:03 pm

      The hospital I work at used to make a roasted red pepper Gouda bisque that was so so so delicious with grilled cheese and then they completely changed the recipe to a white cream/Gouda base which is not good. So I went looking for a comparable recipe to the original soup and this it pretty much spot on the same soup! It turned out really good! I recommend removing some of the red peppers before blending and either chop into small pieces or roughly blend them so that there’s some red pepper pieces throughout to add some texture. I also wasn’t sure about adding the liquid from the jar of roasted peppers but did end up adding about 1/3 cup, figured it would only add more flavor but didn’t want to add too much additional liquid.

      ★★★★★

      Reply
      • Barb says

        January 26, 2023 at 4:47 pm

        That is exactly why I am looking for this recipe. I was recently at the hospital for several weeks with a family member, and ate this soup several times at the hospital cafeteria. I couldn't get enough, it was so good. Someone who worked at the hospital told me it comes to them in a bag to just warm up for them. It was amazing soup.

        Reply
    4. Christa says

      August 13, 2022 at 7:33 am

      I followed the recipe exactly as is. DELICIOUS! My family loves it, and I have some picky kids. This will definitely make the soup rotation this fall/winter!

      ★★★★★

      Reply
    5. D says

      December 26, 2021 at 2:52 pm

      I use this as my go to tomato soup recipe now. I sub out the broth for a vegetarian broth, and use the soup any recipe I’d normally use tomato soup in. It’s delicious.

      ★★★★★

      Reply
    6. Laurie Gilmore says

      December 03, 2021 at 6:30 am

      I made this and it was great although the cheese didn't melt as fully as I thought it should. I drained the peppers before using because the recipe did not say - I assumed the tomatoes would not be drained, bu/t wasn't sure about including the pepper liquid. Can someone please advise

      ★★★★★

      Reply
      • Haley says

        December 14, 2022 at 12:04 pm

        I also didn’t know! Ended up putting about 1/2 cup of the pepper jar liquid in and it still turned out wonderfully! Nice and thick still.

        ★★★★★

        Reply
    7. Sharon Chastain says

      December 02, 2021 at 3:49 pm

      Wow! This was a hit and will definitely be in the weekly rotation over this fall/winter. I made this in my instant pot and let the flavors meld for an hour before I put the cream and cheese in. I actually got groans (the good kind) when my family ate it. I always know it's good when people start asking each other who had how much and who most deserves what's left in the pot. LOL! Excellent recipe.

      ★★★★★

      Reply
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    About Kyndra


    Kyndra
    Hey there! Welcome to my site! I am Kyndra Holley - International Best Selling Cookbook Author, and the face behind this blog. I am an avid lover of all things low carb, keto and gluten free. I focus on real, whole food ingredients that you can find at your local grocer. Read more about Peace Love and Low Carb...

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