Roasted Red Pepper & Gouda Bisque

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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 335.4
  • Total Fat: 26.3 g
  • Cholesterol: 89.8 mg
  • Sodium: 812.4 mg
  • Total Carbs: 13.2 g
  • Dietary Fiber: 3.0 g
  • Protein: 14.3 g

View full nutritional breakdown of Roasted Red Pepper & Gouda Bisque calories by ingredient
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Number of Servings: 10


    1 tsp olive oil
    1/8 cup butter
    1.5 medium onion, chopped
    3 cloves of garlic, minced
    4 red peppers
    5 large tomatoes - peeled, seeded, and chopped
    1 Tbsp dried thyme
    2 Tbsp dried basil
    3/4 Tbsp paprika
    1 packet Sweet & Low
    4 cups chicken broth
    1/2 cup heavy cream
    1 pinch cayenne pepper
    3/4 cup sour cream
    2 cups shredded gouda cheese
    salt & pepper to taste


1. Roast peppers: rub oil on peppers and put them under the broiler until blackened, turn to get all sides. Put into paper bag and seal. Let rest for 15 minutes, then peel will come right off and core and seeds will fall out. Chop peppers. Reserve one chopped pepper; set aside.

2. Heat butter over moderate heat. Add onion and garlic and cook until soft but not brown, about 5 minutes. Stir in tomato, bell peppers (except reserved), thyme, basil, paprika, and sweet & low. Cook over medium-low heat until all the tomato juices have evaporated, about 25 minutes.

3. Stir in chicken stock, salt and pepper and cayenne pepper. Bring to boiling, lower heat, and simmer, partially covered, for 25 minutes or until vegetables are tender.

4. Strain soup, reserving broth. Place solids in food processor or blender, and process until fairly smooth. Add puree back into broth.

5. Stir in heavy cream, black pepper, and cheese over medium low heat and simmer 10 minutes.

6. Ladle into bowls and add 1 tablespoon of sour cream to each bowl. For a lighter soup, this is also delicious without the sour cream.

Number of Servings: 10

Recipe submitted by SparkPeople user VAHUFFMAN.

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