Preheat the broiler to high heat. Line a large baking sheet with foil. Place bell peppers on the prepared baking sheet and broil for 5 minutes per side, turning carefully, until charred.

Carefully wrap bell peppers in foil or transfer to a plastic bag and let sit for 10 minutes, until cook. Peel the skin off of the peppers and remove the seeds and stems.

While peppers are cooling, heat a large pot over medium heat. Add butter and carrots to the pot and sauté for 10 minutes, until softened.

Add sun dried tomatoes, garlic, paprika, salt, black pepper, dried thyme, and dried sage to the pot. Stir until fragrant, about two minutes. Add roasted red peppers and chicken stock and bring to a boil. Reduce to a simmer and cook for 10 minutes.

Use an immersion blender to puree the soup until smooth. Alternatively, you can use a blender, blending the soup in batches. Add smoked gouda cheese and heavy cream and stir until the cheese is melted. Reduce heat to low.

Heat a large pan over medium heat. Add torn bread and olive oil and toast bread until golden brown and crisp. Ladle soup into bowls and top with croutons.