Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.

Slice 2 large red bell peppers in half and quarter 1 yellow onion. Toss with 2 tablespoons olive oil, salt, and pepper, then arrange cut-side down on the baking sheet.

Wrap a whole head of garlic in aluminum foil and place it on the baking sheet with the peppers and onions.

Roast in the preheated oven for 30-40 minutes until the peppers are soft and slightly charred.

Once done, let the vegetables cool slightly. Peel the skins off the roasted peppers and squeeze the roasted garlic into the mix.

In a large saucepan, heat 1 tablespoon olive oil over medium heat and add 1 teaspoon smoked paprika. Sauté for 30 seconds.

Transfer the roasted vegetables and garlic to a blender, add 2 cups vegetable broth, and blend until ultra-smooth.

Pour the blended mixture back into the saucepan, add the remaining vegetable broth, and heat on low, avoiding boiling.

Stir in the freshly shredded Gouda cheese until melted smoothly into the soup.

Finally, stir in 1 cup of heavy cream, adjusting seasoning with salt and black pepper as needed.