Heat the slow cooker on the low setting.

To the slow cooker, add the tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper.

In a medium sauté pan, over medium heat, sauté the onion and garlic in butter until soft and translucent, about 10 minutes.

Add the sautéed onions to the slow cooker, cover and cook on low for 4 hours.

After 4 hours, transfer the soup to a high-powered blender and puree until smooth. This can also be done using an immersion blender. (This is the one I have.)

Pour the pureed soup back into the slow cooker. Stir in the heavy cream and Gouda cheese. Cover and cook for 1 additional hour.

Heat the butter in a large Dutch oven or stock pot, over medium heat. Add the onions and garlic and sauté until the onions are translucent and the garlic is fragrant.

Add the tomato paste, basil, salt, oregano and pepper to the onions and sauté for 5 additional minutes. Deglaze the pan with ½ cup of the chicken stock and using a rubber spatula, scrape up and mix in any bits that are stuck to the bottom.

Add the fire roasted tomatoes, roasted red peppers, and the remaining chicken stock. Bring to a boil over high heat, and then reduce to low and let simmer for 30 minutes. (The longer you let it simmer, the more the flavors will come together.)

Use an immersion blender to puree the soup to a smooth, silky consistency.

Add the heavy cream, and gouda cheese, mix in, and let simmer for an additional 15 minutes.

Taste, and add additional salt and pepper, if desired.