Roasted Red Pepper Gouda Soup

Things you need to know before you begin to make this recipe for 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.

Saute the onions in a tablespoon of olive oil.

When the onions are translucent, add the roasted red peppers, garlic, two cans of low-sodium chicken broth, basil and thyme. Bring to a boil, then turn down to a simmer and simmer for 30 minutes.

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.

Move it back to the heat, then add some gouda cheese (I grated it earlier...forgot to tell you that) and stir until it melts.

Et voila! Delicious roasted red pepper gouda soup. It's super good, and it's probably good for all of our waistlines that the recipe yielded about a bowl and a half, but in the future, I'd definitely double the recipe.

I served it with paninis, grilled baby zucchini slices, green grapes and a spring mix salad.