Preheat your broiler to high. Cut the red bell peppers and Roma tomatoes in half, placing them skin-side up on a baking sheet. Broil for 6–8 minutes until the skins are blistered and blackened.

Remove the baking sheet from the oven and transfer the roasted vegetables to a bowl. Cover with a lid or plastic wrap for about 5 minutes to help loosen the skins.

In a large Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced yellow onion and minced garlic, sautéing for 7–8 minutes until they become translucent.

Add the peeled roasted peppers and tomatoes to the pot along with smoked paprika, black pepper, and vegetable broth. Bring to a gentle boil, then reduce to a simmer for about 8 minutes.

Turn off the heat and carefully blend the soup until silky smooth using an immersion blender.

Whisk in the smoked Gouda cheese until melted. Then add light cream, Creole seasoning, dried basil, oregano, and a splash of apple-cider vinegar or lemon juice.

Ladle the soup into bowls and garnish with fresh basil ribbons, croutons, and a drizzle of olive oil.