Preheat your oven to 450°F (232°C). Slice the red bell peppers in half, remove the seeds, and place them facedown on a baking sheet lined with parchment paper. Roast for about 25–30 minutes, or until the skins are charred and blistered. Once done, let them cool for a few minutes, then peel off the skins and chop the roasted peppers into smaller pieces.

In a large pot, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and sauté for approximately 5 minutes, stirring frequently, until the onion becomes soft and translucent.

Stir in 3 minced garlic cloves to the softened onions and cook for an additional minute until fragrant. Add the chopped roasted red peppers, 1 teaspoon of smoked paprika, salt, and black pepper to taste. Stir well to combine.

Pour in 4 cups of vegetable broth, bringing everything to a gentle simmer. Allow the mixture to cook on low heat for 10–15 minutes.

Carefully transfer the simmered mixture to an immersion blender or a countertop blender and blend until completely smooth.

Lower the heat and slowly stir in 1 cup of heavy cream and 1½ cups of freshly grated smoked Gouda cheese until fully incorporated.

Taste and adjust seasoning as needed, then ladle into bowls and garnish as desired.