Begin by preheating your oven to 400°F (200°C). Cut your bell peppers in half, remove seeds, and place them on a baking sheet lined with parchment paper.
Drizzle olive oil over the peppers and roast them in the oven for about 25-30 minutes until they are tender and slightly charred.
While the peppers are roasting, chop the onion and garlic. In a large pot over medium heat, add some olive oil and sauté the onion until translucent. Stir in garlic and cook until fragrant.
Add the roasted red peppers to the pot along with vegetable broth. Bring everything to a gentle simmer for about 10 minutes to allow flavors to meld together.
Using an immersion blender or regular blender, puree the mixture until smooth. Return it to low heat and stir in cream and grated gouda cheese until melted and combined.
Taste your soup for seasoning; adjust with salt or pepper as needed before serving hot.
Expert