Preheat your oven to 400°F (200°C).

In a large mixing bowl, toss the halved red bell peppers and chopped yellow onion with 2 tablespoons of olive oil, and season with salt and pepper.

Place the vegetables cut-side down on a baking sheet, and wrap the whole garlic head in foil to roast alongside.

Roast the vegetables for 30 to 40 minutes until they are soft and charred.

Allow the vegetables to cool slightly, then peel the skin off the red bell peppers and squeeze the roasted garlic out of its skin.

In a large saucepan, heat the remaining olive oil over medium heat, add 1 teaspoon of smoked paprika and sauté for about 30 seconds.

Transfer the peeled vegetables and garlic to a blender, add 2 cups of low sodium vegetable broth and blend until completely smooth.

Pour the blended mixture back into the saucepan, add the remaining broth for desired consistency.

Heat the soup over low heat while gradually adding the shredded Gouda cheese, stirring until melted.

Stir in 1 cup of heavy cream, taste, and adjust seasoning before serving hot.