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.Take 5 slices of bacon and cut in half. Add 1/2 of the 5 slices of bacon. 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.)
Cook 1/2 of the other 5 slices of bacon till crispy brown, set aside when done.
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. After that add the other 1/2 of the 5 slices of bacon to each serving as garnish
Taste, and add additional salt and pepper, if desired.
