Begin by dicing the roasted red peppers, onion, and garlic, ensuring even pieces.

In a large pot, heat olive oil over medium heat and sauté diced onion for about 5 minutes until translucent.

Add minced garlic and cook for an additional minute, ensuring it doesn’t burn.

Add diced roasted red peppers and vegetable broth to the pot, bringing the mixture to a gentle boil for 3–4 minutes.

Reduce heat and simmer uncovered for 20 minutes to meld flavors and thicken the soup.

Remove from heat and blend until smooth with an immersion blender.

Return to low heat, stir in heavy cream and grated aged Gouda until melted and warmed through, about 3–5 minutes.

Ladle into bowls, garnishing with additional Gouda or herbs if desired, and serve with crusty bread or salad.