Preheat your broiler on high and line a baking sheet with aluminum foil. Wash and dry the red bell peppers, cut them in half, and remove the seeds. Brush with olive oil and sprinkle with kosher salt.

Place peppers skin side up on the baking sheet and broil for 12 to 15 minutes until the skins are blackened. Remove from oven once charred.

Transfer charred peppers to a bowl, cover with plastic wrap, and steam for about 10 minutes. Peel off the skins and chop roasted peppers.

In a large Dutch oven, melt butter over medium heat. Add diced onion and sauté for 5 to 6 minutes until translucent.

Add minced garlic and cook for an additional minute until fragrant.

Sprinkle in flour, stirring to form a roux. Cook for 2 minutes.

Slowly whisk in broth, ensuring a smooth mixture. Add chopped roasted peppers, smoked paprika, thyme, and black pepper. Bring to a boil, then reduce to a simmer for 15 minutes.

Blend the soup until silky smooth. Return to stove, stirring in aged gouda until melted.

Adjust seasoning with salt and pepper as desired. Stir in fresh basil leaves before serving.