Dice one onion and mince three cloves of garlic. Set aside.

In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and cook for an additional minute.

Add two cups of jarred roasted red peppers and four cups of vegetable broth. Stir and season with salt and pepper to taste. Bring to a gentle simmer for about 10 minutes.

Using an immersion blender, blend the soup until smooth and creamy—about 1-2 minutes. If using a regular blender, let the soup cool slightly before transferring it in batches.

Return the blended soup to the pot over low heat. Stir in one cup of heavy cream and eight ounces of grated aged Gouda until cheese is melted and warmed through, about 5 minutes.

Ladle the creamy soup into warm bowls and garnish as desired with fresh herbs or a drizzle of olive oil.