Roasted Red Pepper soup with Gouda: double it. Ignore what it says regarding amounts, because what I ended up was not cups, but shots, of soup for six people.
The other thing you need to know? It's soooooo gooood.
Start out by draining and chopping a jar of roasted red peppers, dicing a medium onion and mincing four cloves of garlic. I cut the carrots in the soup because I didn't have any, but do that, too.
Move the pot off the heat and either use an immersion blender (would work better if the pot is deeper) or ladle into a blender in batches...probably best to let it cool a little first. Puree smooth.
I served it with paninis, grilled baby zucchini slices, green grapes and a spring mix salad.