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.
More low carb soup recipes:
- Creamy Reuben soup
- 16 Bone Broth Recipes
- Beef Stroganoff Soup
- Buffalo Chicken Soup
- Low Carb Cauliflower and Broccoli Cheese Soup
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
Ingredients
- 2 - 14.5 oz cans fire roasted tomatoes
- 12 ounce jar roasted red peppers
- 3 cups chicken stock
- 2 tablespoons tomato paste
- 2 teaspoons dried basil
- 1½ teaspoon 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
Instructions
- Heat the slow cooker on the low setting.
- To the slow cooker, add the tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper.
- In a medium sauté pan, over medium heat, sauté the onion and garlic in butter until soft and translucent, about 10 minutes.
- Add the sautéed onions to the slow cooker, cover and cook on low for 4 hours.
- 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.)
- Pour the pureed soup back into the slow cooker. Stir in the heavy cream and Gouda cheese. Cover and cook for 1 additional hour.
Nutrition
- Serving Size: 1 Cup
- Calories: 165
- Fat: 12.6g
- Carbohydrates: 5.9g
- Fiber: 0.9g
- Protein: 6.2g
Pandora L says
Hi, 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
Thanks so much. This one has already gone into heavy rotation in my house!
Jen'sIn2Grapes says
P.S. I am buying the cookbook!!!
Buttoni says
This sounds divine! Can't wait to try it! I absolutely adore smoked gouda in anything. My all-time fav cheese.
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!
Kyndra Holley says
I 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
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!
JBird says
Same 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
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?
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!
Peace Love and Low Carb says
Thanks for the kind words. So happy you enjoyed it!
lisa says
That'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
Funny. Because I first tried this at Newton Wellesley Hospital and immediately went looking for a recipe. Making it tonight.
carson says
Same here! At Nationwide Children's Hospital. This soup is a hot commodity! I'm so excited to have found a healthier version to try myself at home.
Jo says
Same here! First had this soup in the cafeteria of the hospital that I work, VCU Medical Center in Richmond, VA, and there’s always a line out of the door every Monday when it’s on the menu! Looking forward to recreating it at home so thanks for the recipe!
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.
Peace Love and Low Carb says
Thanks for the kind words. I truly appreciate it!
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!
Peace Love and Low Carb says
I add those in with the liquid as well.
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?
Peace Love and Low Carb says
Did you follow the directions as written? Did you use all the same ingredients? Did you skip the blending step.
Victoria says
Can 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
Yes and yes 🙂
Michelle @ Modern Acupuncture says
My 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
One of my favorite recipes. This is simply delicious! Thank you for sharing:)
Peace Love and Low Carb says
Beef stock would be awesome as well.
Lori Przybysz says
Can this be frozen for future meals?
Peace Love and Low Carb says
Yes, definitely. I would recommend reheating it on the stovetop and adding a little cream
k says
I 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
Oh 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
Funny! I also searched for This recipe after having it at the hospital where I work !
Carolyn says
Tried 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
Yum! I made this tonight for my lunch this week and I hope it can last til Friday! delicious
Brooke says
Any 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
Honestly, 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
Thank 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! : )
Susie Q says
Wow this hospital people keep talking about must have some awesome food. Put mine in the pressure cooker now I’m hoping it’ll turn out amazing the aroma is delicious. I love all your recipes
Tia says
I have this cooking this very moment! It smells great - I can't wait to try!
Lisa says
Love 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
Love, 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
I 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
I 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
I’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
This 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
I 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
I 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
Was 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
Can I ask how you made it in the Instant Pot? I've been wanting to try it.
★★★★★
AC says
Family loved it!
★★★★★
Deb says
OMG. 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!
Shawna Dollaway says
Yummy!
★★★★★
Kelly says
Just made this soup for our Christmas Eve dinner and it is delicious. Thank you for making it on the stove top on your stories. This will go in our rotation!
Patricia Roy says
I’ve made this recipe twice now , and It is divine!!!! I didn’t change anything. It’s easy to make and the flavors are delicious. I wish I had doubled the recipe to freeze half of it so I would have more at my fingertips. The hardest thing about the recipe for me was just locating the roasted red peppers in the grocery store (next to the olives). Loved it!!! TY Kendra Holley!
★★★★★
Steph says
Made this today. YUM!
★★★★★
Wendy says
This recipe is AMAZING!!! A local farmers market/cafe where I live makes this soup, but it’s only on special once in awhile. I was looking for a recipe to make on my own and this hits the spot! We had it tonight with grilled cheese and can’t wait for leftovers. Thank you!
★★★★★
Mel says
I make this soup! So, so good! The only thing I change is that I use extra tomato paste to thicken it up and I DO NOT purée it because I like chunky tomato soup instead of a bisque. So good!
Vicky says
Did the stove top version. Husband loved it.. ddinitely a keeper
★★★★★
Susan says
Substituted one can of fire roasted Rotel tomatoes for a little spice. YUM! THank you for sharing this recipe!
★★★★★
Michael says
I love this low carb soup and it is in my meal rotation every month. I also add cayenne to give it a little kick. I have a presentation question. In your picture your soup is so red, wss that before you added the heavy cream ?
Kyndra Holley says
Nope. That was the finished product.
Liz Walters says
I just made this on the stove top. I have to say that it is the best soup I have every made/eaten in my life. Flavours are amazing. WOW!
★★★★★
Lili says
This was so yummy! To jack it up even more I used Takii Umami powder as salt, a couple generous handfuls of good freshly grated parmesan, a tsp to ground white pepper, and a tsp of xanthan gum at the end, using my stick blender. Wow!
★★★★★
kai says
amazing soup but i was wonder what you reccomend for a substitute cheese?
★★★★★
Kyndra Holley says
Honestly, you could really use any cheese you prefer.
Lori Scheper says
Instead of slow cooker I use a stock pot on the stove. Works great n quicker. I emulsify right in the pot. Take off the stove to emulsify then put back on stove low n add cheese n cream
Dwc says
Delicious!! Loved this recipe but made a few very minor changes. I made it on the stovetop. I wasn’t sure if 8oz was the weight or a cup of the cheese so I used 4oz or 1 cup which was enough and half and half instead. I also added 2 tsp of sugar and 1/2 tsp of thyme. My husband and I both loved it so I will be making it again and again. Thanks for the great recipe!
★★★★★