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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Natalia says
This soup is delicious!!! Thank you for sharing the recipe. I prepared it for me and my boyfriend tonight, and we both loved it.
Jennifer says
I made this soup a couple of weeks ago. I followed the recipe exact but made it on the stove top instead of the slow cooker. My husband and I loved it! So delicious and creamy, perfect with some French bread if not low carb like my husband. Will be putting this in my rotation of recipes for sure.
★★★★★
Connie Remkus says
Found the red peppers and tomatoes at Trader Joes. Couldn't believe how good this was and so easy. I will be making this on a regular basis.
★★★★★
Cairn says
I LOVE this soup. So easy and tastes amazing!!
★★★★★
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!
★★★★★
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
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.
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!
★★★★★
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!
★★★★★
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.