Preheat your broiler to high and line a baking sheet with parchment paper. Arrange the red bell peppers on the sheet and roast them for 12–15 minutes, turning occasionally, until the skins are blackened and blistered.

Remove the peppers from the oven and place them in a sealed plastic bag for about 10 minutes to steam. Peel off the charred skins, remove stems and seeds, and set aside.

In a large pot over medium heat, melt 2 tablespoons of butter. Add the diced yellow onion and sauté for 5–6 minutes until translucent.

Stir in the minced garlic and sauté for about 60 seconds until fragrant.

Sprinkle in 2 tablespoons of all-purpose flour, mixing well. Cook the roux for 2 minutes until light golden.

Gradually whisk in 4 cups of broth, ensuring no lumps form. Bring to a gentle boil, then reduce to a simmer. Stir in the roasted red peppers, smoked paprika, fresh thyme, and black pepper.

Simmer for 15 minutes to meld the flavors.

Blend the soup until smooth and creamy using an immersion blender.

Gradually add 1 ½ cups of shredded gouda cheese to the hot soup, stirring until melted. Taste and adjust seasoning.

For richer flavor, stir in ½ cup of heavy cream before serving. Mix in torn fresh basil leaves.