Roasted Red Pepper, Tomato and Smoked Gouda Bisque
I had this soup at a local restaurant a few weeks ago and it was so good I decided to make it at home. I found this version online and, though the recipe is written for a crock-pot soup, I just made it on the stove top. It is delicious and even better the 2nd or 3rd day. Very easy to make, too.
http://peaceloveandlowcarb.com/roasted-red-pepper-tomato-and-smoked-gouda-bisque-low-carb-gluten-free/
INGREDIENTS
1 Medium Onion – Diced
3 Large Cloves Garlic – Minced
3 Tbs. Butter
2 – 14.5 oz. Cans Organic Fire Roasted Tomatoes
12 oz.Jar Roasted Red Peppers
3 Cups Chicken Stock
2 Tbs. Organic Tomato Paste
2 tsp. Dried Basil
1 ½ tsp. Sea Salt
1 tsp. Dried Oregano
½ tsp. Black Pepper
8 oz. Smoked Gouda Cheese – Shredded
½ Cup Heavy Cream
(2 Tbs. Peace and Love)
DIRECTIONS
Heat slow cooker on low setting.
To the slow cooker , add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, salt, oregano, and black pepper.
In a medium sauté pan, over medium heat, sauté onion and garlic in butter until soft and translucent. About 10 minutes.
Add Sauteed onions to slow cooker, cover and cook on low for 4 hours.
After 4 hours, transfer soup to a blender and puree until smooth. (I used my Vitamix for this step) Pour soup back into slow cooker.
To the slow cooker, stir in heavy cream and Gouda cheese. Cover and cook on low for 1 hour.
Prep Time – 15 Minutes
Cook Time – 5 Hours
Makes Servings: 12
Per Serving: 1 Cup
Calories – 160
Carbs – 5 net g
Protein – 6 g
Fat –12 g
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