Begin by broiling 4 large red bell peppers on high for 12–15 minutes, turning occasionally, until the skins are completely blackened and blistered.

Once charred, transfer the peppers to a bowl, cover them with plastic wrap, and let them steam for about 10 minutes.

In a large Dutch oven, melt 3 tablespoons of butter over medium heat.

Add 1 diced yellow onion and sauté for 5–6 minutes until it turns translucent and fragrant.

Then, stir in 4 minced garlic cloves and continue cooking for an additional minute.

Sprinkle 2 tablespoons of all-purpose flour over the sautéed onions and garlic and stir the mixture for about 2 minutes to form a roux.

Gradually whisk in 4 cups of chicken or vegetable broth, eliminating any clumps from the roux.

Next, add the chopped roasted peppers, 1 teaspoon of smoked paprika, 1 tablespoon of fresh thyme leaves, and ½ teaspoon of black pepper.

Bring the mixture to a boil, then reduce the heat to low and let it simmer uncovered for 15 minutes.

Use an immersion blender to carefully puree the soup until it reaches a silky smooth consistency.

Slowly stir in 2 cups of shredded aged gouda cheese until completely melted.

Taste the soup and adjust the seasoning if necessary.

Optionally, stir in the heavy cream and give it a final warm through.

Sprinkle in some chopped fresh basil leaves just before serving.