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 in Smoked Gouda, Roasted Red Pepper Tomato Bisque
Ingredient Notes
How to make low carb tomato soup
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.
STEP 2: Add the tomato paste, basil, salt, oregano and pepper to the onions and sauté for 5 additional minutes.
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.
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.)
STEP 5: Use an immersion blender to puree the soup to a smooth, silky consistency.
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.
Recipe Tips and Variations
Frequently Asked Questions
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.
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.
If you do not have an immersion blender, you can puree this in batches in a blender or food processor.
More low carb soup recipes
Smoked Gouda, Roasted Red Pepper Tomato Bisque
- Total Time: 45 minutes
- Yield: 12 Servings 1x
- Diet: Gluten Free
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
- 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
- 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.
STOVETOP:
- 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.
- 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.
- 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.)
- Use an immersion blender to puree the soup to a smooth, silky consistency.
- 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.
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
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.
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.
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!
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!
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?
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!
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
Buttoni says
This sounds divine! Can't wait to try it! I absolutely adore smoked gouda in anything. My all-time fav cheese.
Jen'sIn2Grapes says
P.S. I am buying the cookbook!!!
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!