With the exception of the step "process in food processor" this was easy to make, just as most soups are. To process, I had to make sure it cooled well enough (horrible memories from not doing this in the past) so I put portions of the liquid in bowls and set them in the freezer for about ten minutes. It worked pretty well (I'm still a little scarred from using a blender though... don't even blend hot fruit *not from this blog*). 

My favorite part of the whole thing was shredding my own Gouda. First off, Gouda's my favorite *said in my best Amanda Bynes voice* and shredding it was just fun. I found a shredder on CLEARANCE at Shop N Save and was so stoked. 

Topped the soup off with the cheese and some more red peppers and this was the perfect dinner on a cooler than normal night. 

simmer for the amount of time the recipe calls for (maybe a little longer since I was stuck on the phone working late on a Friday night). I baked the tortillas just as the recipe said to, but it didn't work out so well. I either didn't bake them long enough or the tortillas I bought weren't that great. Either way, they weren't completed hard but not soft either. So I opted for oyster crackers instead, yum! This soup is also really good with some cheese mixed in, but what isn't right? I'll give this recipe a thumbs up. It was delicious and I would definitely make it again!