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
Jannelle says
Yum! I made this tonight for my lunch this week and I hope it can last til Friday! delicious
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.
M says
Funny! I also searched for This recipe after having it at the hospital where I work !
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!
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!!
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
Peace Love and Low Carb says
Beef stock would be awesome as well.
Lindsey Harrison says
One of my favorite recipes. This is simply delicious! Thank you for sharing:)
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 🙂
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 🙂