To the slow cooker, add tomatoes, roasted red peppers, chicken stock, tomato paste, basil, sea salt, oregano, and black pepper.
In a medium sauté pan, over medium heat, sauté onion and garlic in butter until soft and translucent. – About 10 minutes.
Add sautéed onions to the slow cooker, cover and cook on low for 4 hours.
While soup cooks, shred the smoked gouda cheese.
After 4 hours, transfer soup to a blender and puree until smooth. This can also be done using an immersion blender. If you use a normal blender be sure to use a cloth to hold the top of the blender down but remove the middle portion of the top to vent. If necessary do this in batches.
Pour the pureed soup back into the slow cooker.
To the slow cooker, stir in heavy cream and Gouda cheese. Cover and cook for 1 additional hour.