In a large pot, heat 2 tablespoons of olive oil and 2 tablespoons of unsalted butter over medium heat. Allow the butter to melt and foam up, indicating it's ready.

Add 1 diced onion and 1 chopped carrot to the pot along with a pinch of salt. Sauté these for about 5 minutes, stirring occasionally, until the veggies become tender and the onion is translucent.

Incorporate 3 minced garlic cloves, 1 teaspoon of crushed red pepper flakes, and 1 teaspoon of fresh thyme into the pot. Cook for an additional minute, stirring constantly.

Pour in 1/2 cup of dry white wine, scraping the bottom of the pot with a wooden spoon. Allow the wine to simmer and reduce by half, about 3-4 minutes.

Next, stir in 4 cups of low-sodium chicken or vegetable broth, seasoning with salt and pepper to taste. Bring the soup to a gentle simmer.

Add 2 cups of roasted red peppers and 1 diced russet potato to the simmering broth. Let the mix bubble away for about 20-25 minutes, or until the potato is fork-tender.

Once the potato is tender, use an immersion blender to blend the soup until it reaches a smooth and creamy consistency.

Return the blended bisque to the pot and stir in 1 cup of heavy cream or half-and-half along with 8 ounces of shredded smoked gouda cheese. Keep the heat on low until the cheese melts completely.

Ladle the hot bisque into bowls, optionally garnishing with additional smoked gouda or fresh herbs.