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
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Vicky says
Did the stove top version. Husband loved it.. ddinitely a keeper
★★★★★
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!
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!
★★★★★
Steph says
Made this today. YUM!
★★★★★
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!
★★★★★
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!
Shawna Dollaway says
Yummy!
★★★★★
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!
AC says
Family loved it!
★★★★★
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.
★★★★★