Preheat your oven to 400°F (200°C) and prepare your baking sheet.

Halve the red bell peppers and quarter the yellow onion. Toss in olive oil, salt, and pepper. Arrange cut-side down on the baking sheet.

Wrap the garlic bulb in aluminum foil and place it alongside the veggies. Roast for 30 to 40 minutes.

Let the vegetables cool for 10 minutes. Peel the skin off the peppers and squeeze the roasted garlic out.

In a saucepan, heat olive oil and sauté smoked paprika for 30 seconds.

Blend the roasted vegetables with 2 cups of vegetable broth until smooth.

Heat the blended mixture in the saucepan and add the remaining broth, stirring until warmed through.

Stir in the Gouda cheese until melted and fully incorporated, keeping the heat low.

Finally, stir in the heavy cream, adjust seasoning, and serve warm.