Smoked Gouda, Roasted Red Pepper Tomato Bisque

Ingredients

• 2 × 411 g (14.5 oz) cansfire-roasted tomatoes
• 1 × 340 g (12 oz) jarroasted red peppers
• 710 ml (3 cups)chicken stock
• 30 ml (2 tablespoons)tomato purée
• 2 teaspoonsdried basil
• 1½ teaspoonssea salt
• 1 teaspoondried oregano
• ½ teaspoonblack pepper
• 1 mediumonion, diced
• 3 large clovesgarlic, minced
• 43 g (3 tablespoons)butter
• 227 g (8 oz)smoked Gouda, grated
• 120 ml (½ cup)double cream
• to serveketo croutons
• to garnishfresh basil

Instructions

1. 1

   Heat slow cooker

   For the slow-cooker method, set the cooker to low.

2. 2

   Add soup base

   Put the tomatoes, roasted red peppers, chicken stock, tomato purée, dried basil, sea salt, oregano and black pepper into the slow cooker.

3. 3

   Soften aromatics

   In a medium frying pan over medium heat, cook the onion and garlic in the butter until soft and translucent, about 10 minutes.

4. 4

   Cook soup base

   Add the softened onion and garlic to the slow cooker. Cover and cook on low for 4 hours.

5. 5

   Blend until smooth

   After 4 hours, transfer the soup to a high-powered blender and purée until smooth, or blend it in the cooker with an immersion blender.

6. 6

   Add cream cheese

   Return the puréed soup to the slow cooker and stir in the double cream and Gouda. Cover and cook for 1 more hour.

7. 7

   Melt the butter

   For the hob method, heat the butter in a large casserole or stockpot over medium heat.

8. 8

   Sauté the aromatics

   Add the onion and garlic and cook until the onion is translucent and the garlic smells fragrant.

9. 9

   Toast the seasonings

   Stir in the tomato purée, basil, salt, oregano and pepper, then cook for 5 minutes. Pour in 120 ml (½ cup) of the chicken stock and scrape any stuck-on bits from the bottom of the pan with a flexible spatula.

10. 10

    Simmer the soup

    Add the fire-roasted tomatoes, roasted red peppers and remaining chicken stock. Bring to the boil over high heat, then lower the heat and simmer for 30 minutes.

11. 11

    Purée until silky

    Use an immersion blender to blend the soup until smooth.

12. 12

    Stir in dairy

    Add the double cream and Gouda, stir to combine and simmer for a further 15 minutes.

13. 13

    Adjust seasoning

    Taste the soup and add more salt or pepper if you like.

14. 14

    Garnish and serve

    Serve with keto croutons and fresh basil for garnish.

What is tomato bisque?

Bisque is a smooth, creamy soup; this version brings together tomatoes, roasted peppers and smoked cheese. The recipe is Italian-inspired, with dried basil and oregano supporting the tomato base.

Fire-roasted tomatoes add a cooked, savoury flavour, while puréeing the vegetables creates the soup’s silky texture. Smoked Gouda and cream are stirred in at the end for richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 165 calories, 6g protein, 6g carbs, 13g fat.

The tomatoes and peppers contribute most of the carbohydrates, while butter, cream and Gouda provide much of the fat. Gouda and chicken stock contribute protein, though the soup is best treated as one part of a meal; serve it with a green salad or a protein-rich side for a more balanced plate.

Build the flavour base

Tomatoes and peppers: The fire-roasted tomatoes and jarred roasted red peppers provide the main body of the soup. Their soft texture makes them easy to blend once simmered.

Onion and garlic: Cook these in butter until the onion is translucent and soft. Taking the time to soften them helps them blend smoothly into the soup.

Choose a cooking method

Slow cooker: Add the tomatoes, peppers, stock and seasonings, then cook on low for 4 hours after adding the sautéed onion and garlic. Blend the soup, add the cream and Gouda, and cook for 1 more hour.

Hob: Toast the tomato purée and dried herbs with the softened onion before adding some stock to deglaze the pan. Simmer the soup for 30 minutes, then blend and simmer with the cream and cheese for 15 minutes.

Get the texture right

Blending: Blend until no obvious pieces of pepper or tomato remain. An immersion blender lets you purée the soup in the pot; take care to keep the blender head submerged as you work.

Cheese: Stir in the grated Gouda after blending so it can melt into the hot soup. Keep the heat gentle as it simmers with the cream.

Check seasoning and serve

Final taste: The recipe includes salt and pepper, but the stock and cheese can affect how seasoned the finished soup tastes. Taste before serving and adjust with extra salt or pepper if needed.

To serve: Add keto croutons for crunch and fresh basil as a garnish. The smooth soup also works well alongside crusty bread or a simple green salad.

Plan the timing

The hob method takes about 45 minutes of cooking, plus time to prepare the vegetables and blend. The slow-cooker method has a much longer cooking time: 4 hours, followed by 1 more hour after blending.

Both methods use the same ingredients and finish with the soup puréed and enriched with cream and Gouda.

Recipe notes & tips

• Dice the onion evenly so it softens at a similar rate throughout.
• Grate the Gouda before adding it so it melts more readily into the soup.
• Blend in batches if using a jug blender, and avoid filling it too close to the top with hot soup.
• Keep the hob at a gentle simmer after adding the cream and cheese.
• Taste the soup after the cheese has melted before adding extra salt.
• Add the croutons just before serving so they keep their crunch.

Variations

• Fresh herbs: Replace the dried basil and oregano with fresh herbs, adding them towards the end of cooking.
• More heat: Add chilli flakes with the dried herbs for a spicier soup.
• Different cheese: Use another smoked melting cheese in place of Gouda for a variation in flavour.
• Vegetarian version: Use vegetable stock instead of chicken stock.
• Extra garnish: Top each bowl with a little extra grated Gouda and fresh basil.

Common mistakes to avoid

• Skipping the sauté: Adding raw onion and garlic can leave their flavour sharper; soften them in butter first as directed.
• Blending too soon: The slow-cooker vegetables need their full 4-hour cook before puréeing.
• Filling the blender too far: Hot soup can splash; blend in batches and follow your blender’s guidance for hot liquids.
• Boiling after adding dairy: A hard boil can affect the smooth finish; keep the soup at a gentle simmer.
• Adding croutons early: They soften in the soup; add them in the bowl just before serving.

How to store

Cool the soup promptly, then store it in a covered container in the fridge for up to 3 days. Reheat gently in a saucepan, stirring often and avoiding a boil; add a splash of stock if it has thickened. Freeze in portions for up to 3 months, noting that the texture may change slightly after thawing.

Frequently asked questions