Heat a large pot over medium heat. Add diced onion and minced garlic, and sauté for about 5–7 minutes until the onion is translucent and fragrant.

Add roasted red peppers and vegetable broth to the pot. Increase heat slightly and bring to a gentle simmer for about 10 minutes.

After simmering, remove the pot from heat and blend the soup until smooth using an immersion blender.

Return the pureed soup to low heat, slowly pour in heavy cream while stirring continuously, then gradually add the aged Gouda cheese.

Once the cheese is melted and the soup is hot, taste and adjust seasoning with salt and pepper.

Ladle the soup into bowls, garnishing with fresh herbs and serving with crusty bread.