1. – Preheat your oven to 400°F (200°C).

2. – Place the red bell peppers on a baking sheet and roast them for 20-25 minutes, turning occasionally, until the skins are charred and blistered.

3. – Remove the peppers from the oven and place them in a bowl, covering with plastic wrap. Allow them to steam for 10-15 minutes, then peel off the skins and remove the seeds and membranes.

4. – In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 5-7 minutes, until softened.

5. – Add the minced garlic and cook for an additional minute, until fragrant.

6. – Pour in the vegetable broth and add the roasted red peppers. Bring the mixture to a simmer and cook for 10 minutes.

7. – Using an immersion blender (or a regular blender, working in batches), blend the soup until smooth and creamy.

8. – Stir in the shredded Gouda cheese, dried thyme, smoked paprika, and cayenne pepper (if using). Season with salt and black pepper to taste.

9. – Cook the soup for an additional 5 minutes, or until the cheese is fully melted and the soup is heated through.

10. – Serve the Roasted Red Pepper Gouda Soup hot, garnished with additional Gouda cheese, croutons, or fresh herbs if desired.