Preheat your oven to 425°F (220°C). Halve and seed the red bell peppers, placing them cut-side down on a baking sheet lined with parchment paper. Roast for 25–30 minutes until the skins are charred and blistered.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for about 5–7 minutes, stirring occasionally, until the onion is soft and translucent. Add the minced garlic and cook for an additional 1–2 minutes, until fragrant and golden.

Stir in the chopped roasted red peppers, 1 teaspoon of smoked paprika, ½ teaspoon of salt, and ¼ teaspoon of black pepper. Cook the mixture for about 3–4 minutes to allow the flavors to meld.

Pour in 3 cups of low-sodium vegetable broth, bringing the mixture to a gentle simmer. Allow the soup to cook for 10–15 minutes.

Using an immersion blender, blend the soup until it reaches a smooth and velvety consistency, approximately 1–2 minutes.

Reduce the heat to low and gently stir in 1 cup of heavy cream. Gradually add 1.5 cups of grated smoked Gouda cheese, mixing until melted and incorporated.

Taste your soup and adjust the seasoning with a pinch more salt or pepper if needed. Serve immediately.