Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Toss halved red bell peppers and chopped yellow onion with olive oil, salt, and pepper. Place the peppers cut-side down and wrap the garlic head in foil.

Roast the vegetables for 30-40 minutes until edges char and soften, enhancing flavor.

Let the vegetables cool for about 10 minutes. Squeeze roasted garlic cloves into a bowl, and peel skin off peppers.

In a saucepan, heat olive oil and sauté smoked paprika for about 30 seconds.

Add roasted peppers, onion, and garlic to the saucepan with vegetable broth and blend until smooth.

Return the mixture to the saucepan, add remaining broth, and heat gently over low heat.

Stir in the Gouda cheese gradually, allowing it to melt slowly.

Add heavy cream, mix well, and adjust seasoning to taste. Serve warm.