Preheat the oven broiler and line a baking tray. Wash the 4 red bell peppers and place them on the tray.

Broil the peppers for about 5 minutes until the top sides char. Turn each pepper one quarter turn and return them under the broiler.

Repeat turning and broiling the peppers twice more until all sides are charred. Transfer the peppers to a large bowl and cover it with aluminum foil.

Steam the covered peppers for 10 minutes. Peel away the skins and remove the stems and seeds.

Roughly chop the roasted peppers. Dice the yellow onion and chop the 2 carrots and celery rib.

Mince the 5 garlic cloves. Keep all vegetables in large pieces because the soup will be blended.

Heat the large pot over medium heat and melt the 4 tablespoons butter. Add the onion, carrots, celery, and garlic to the pot.

Sauté the vegetables for about 5 minutes until the onion begins to brown. Stir regularly to prevent the garlic from burning.

Add the roasted red peppers and 1 3/4 cups chicken broth. Add ground thyme, dried oregano, dried basil, dried parsley, paprika, salt, and black pepper.

Bring the soup to a boil. Simmer for about 5 minutes until all vegetables are very soft.

Carefully transfer the hot soup to the blender in batches. Blend until completely smooth and velvety.

Return the blended soup to the large pot. Add the remaining 1 3/4 cups chicken broth and 1 teaspoon granulated sugar.

Stir in the 1/2 cup heavy cream and 1 1/2 cups Gouda cheese. Heat gently until the cheese is fully melted.

Taste the soup and adjust salt and black pepper if needed. Ladle into bowls and garnish with chives and optional croutons.