Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Smoked Gouda and Roasted Red Pepper Tomato Bisque Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 62 reviews

  • Author: Ezabella
  • Total Time: 1 hour
  • Yield: 12 servings

Description

This Smoked Gouda and Roasted Red Pepper Tomato Bisque is a rich and creamy soup, combining smoky, cheesy flavors with the sweetness of fire-roasted tomatoes and red peppers. Perfectly spiced with basil, oregano, and garlic, this bisque offers a comforting and flavorful meal. You can prepare it either in a slow cooker for convenience or stovetop for a quicker option, topped with creamy smoked Gouda and served with keto-friendly croutons.

Ingredients

Soup Base

  • 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
  • 1½ teaspoons sea salt
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper

Aromatics & Fats

  • 1 medium onion, diced
  • 3 large cloves garlic, minced
  • 3 tablespoons butter

Dairy

  • 8 ounces smoked Gouda cheese, shredded
  • ½ cup heavy cream

Optional Garnish

  • Keto croutons, for serving
  • Fresh basil, for garnish

Instructions

  1. Prepare the Slow Cooker: Turn the slow cooker to the low setting. Combine the fire roasted tomatoes, roasted red peppers, chicken stock, tomato paste, dried basil, sea salt, dried oregano, and black pepper in the slow cooker.
  2. Sauté Aromatics: In a medium sauté pan over medium heat, melt the butter and sauté the diced onion and minced garlic until they become soft and translucent, about 10 minutes.
  3. Add Aromatics to Slow Cooker: Transfer the sautéed onions and garlic to the slow cooker. Cover and cook on low for 4 hours to allow flavors to meld.
  4. Puree the Soup: After 4 hours, carefully transfer the soup to a high-powered blender or use an immersion blender to puree until smooth and silky.
  5. Add Dairy and Finish Cooking: Return the pureed soup to the slow cooker. Stir in the heavy cream and shredded smoked Gouda cheese. Cover and cook for an additional hour on low.
  6. Alternative Stovetop Method: In a large Dutch oven or stock pot, heat butter over medium heat. Sauté onions and garlic until translucent and fragrant.
  7. Combine and Sauté Spices: Add tomato paste, dried basil, salt, oregano, and black pepper. Sauté for 5 more minutes, then deglaze the pan with ½ cup chicken stock, scraping up any browned bits.
  8. Add Remaining Soup Ingredients: Stir in fire roasted tomatoes, roasted red peppers, and remaining chicken stock. Bring to a boil over high heat, then reduce heat and simmer for 30 minutes to meld flavors.
  9. Blend Soup: Use an immersion blender to puree the soup until smooth.
  10. Finish Soup Stovetop: Stir in heavy cream and smoked Gouda. Simmer for an additional 15 minutes to meld flavors and melt cheese.
  11. Adjust Seasonings and Serve: Taste and adjust salt and pepper as desired. Serve garnished with fresh basil and keto croutons for added texture.

Notes

  • You can prepare this bisque using either a slow cooker or stovetop method depending on your time and preference.
  • Using an immersion blender is convenient and reduces cleanup but a high-powered blender works well too.
  • For a vegetarian version, substitute vegetable stock for chicken stock and omit any animal-based toppings if needed.
  • Keto croutons add a nice crunchy texture without increasing carbs; recipe available on the author’s Patreon.
  • The smoked Gouda adds a distinctive deep smoky flavor that complements the roasted red peppers and tomatoes beautifully.
  • Simmering times can be extended to deepen the soup’s flavor if desired.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: American

Find it online: https://kitchenloving.com/smoked-gouda-and-roasted-red-pepper-tomato-bisque-recipe/