Preheat your oven to 450°F (232°C). Cut red bell peppers in half, remove stems and seeds, and roast on a lined baking sheet for 25-30 minutes until charred.

Heat olive oil in a large pot over medium heat. Sauté diced onion for 5-7 minutes until translucent, then add minced garlic and cook for another 1-2 minutes.

Peel the cooled roasted peppers and chop them. Add to the pot along with smoked paprika, salt, and black pepper. Cook for 2-3 minutes.

Pour in vegetable broth, bring to a gentle boil, then lower to a simmer for 10-15 minutes.

Blend the soup until smooth using an immersion blender or in batches in a countertop blender.

Stir in heavy cream and grated smoked Gouda, mixing until melted and well incorporated.

Adjust seasoning if needed, and let simmer on low heat for another 5 minutes.

Ladle into bowls and garnish with parsley or smoked paprika before serving warm.