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
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!
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 🙂
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.
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?
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!!
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.
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 🙂
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.
Tia says
I have this cooking this very moment! It smells great - I can't wait to try!
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