1. Start by roasting the red peppers. Preheat your oven to 450°F (230°C). Place the whole peppers on a baking sheet and roast for about 25-30 minutes, turning occasionally, until the skins are charred and blistered.
2. Remove the peppers from the oven and place them in a bowl, covering it tightly with plastic wrap or a kitchen towel. Let them steam for 10-15 minutes—this helps loosen the skins.
3. Once cooled, peel off the skins, remove the seeds, and roughly chop the peppers. This step always reminds me of my grandmother’s kitchen, where peeling peppers was a family affair and a chance to chat and laugh together.
4. In a large pot, melt the butter over medium heat. Add the diced onion and sauté until soft and translucent, about 5-7 minutes.
5. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
6. Sprinkle the flour over the onion and garlic mixture. Stir continuously for about 2 minutes to cook out the raw flour taste—this is your roux, the base that will thicken the soup beautifully.
7. Slowly whisk in the broth, making sure to dissolve any lumps. Bring the mixture to a gentle boil, then reduce heat and simmer for 10 minutes until it thickens slightly.
8. Add the chopped roasted red peppers and smoked paprika. Using an immersion blender, blend the soup until smooth and creamy. (If you don’t have an immersion blender, carefully transfer to a blender in batches.)
9. Stir in the milk and shredded Gouda cheese. Heat gently, stirring constantly, until the cheese melts and the soup is heated through—do not boil, or the cheese might separate.
10. Taste and season with salt and pepper as needed. I always do this last because the cheese and broth can vary in saltiness.

This process has become one of my favorite kitchen rituals. It’s simple enough to do on a busy day but feels special, like crafting something worth sitting down for as a family. I love how the flavors deepen as the soup simmers, filling my home with that irresistible roasted pepper scent.