Preheat your oven to 450°F (230°C). Place the red bell peppers on a baking sheet and roast for 25–30 minutes until charred. Transfer to a bowl, cover with plastic wrap, and let steam for about 10 minutes.

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

Stir in the minced garlic and sauté for an additional minute until fragrant.

Peel the skins off the cooled peppers, remove the seeds, and chop into smaller pieces. Add the roasted peppers to the pot with smoked paprika, salt, and black pepper.

Pour in 4 cups of vegetable broth and bring to a gentle simmer. Cook for 10–15 minutes.

Blend the soup until completely smooth using an immersion blender.

Lower the heat to medium-low, stir in 1 cup of heavy cream, and gradually add the grated smoked Gouda until melted.

Taste and adjust seasoning with salt and black pepper. Ladle into bowls and garnish with parsley or additional Gouda. Serve hot.