Preheat your broiler to high. Cut the red bell peppers in half and place them cut-side down on a baking sheet, alongside the roma tomatoes, skin-side up. Broil for 6–8 minutes until the skins are blistered and charred.

Once charred, remove the vegetables from the oven and cover them with a kitchen towel for about 5 minutes. When cool enough to handle, peel off the charred skins.

In a Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the diced yellow onion, cooking for 4–5 minutes until soft and translucent. Stir in 3 minced garlic cloves and sauté for another 2–3 minutes.

Add the roasted peppers and tomatoes to the pot, followed by 3 ½ cups of vegetable broth, ½ teaspoon of smoked paprika, and ¼ teaspoon of black pepper. Bring the mixture to a gentle boil, then reduce to a simmer for 8 minutes.

After simmering, carefully blend the soup until smooth using an immersion blender or by transferring it in batches to a countertop blender.

Return the blended soup to low heat and stir in 8 ounces of shredded smoked Gouda cheese, ¼ cup of light cream, 1 ½ teaspoons of Creole seasoning, ¼ teaspoon dried basil, and ½ teaspoon dried oregano. Adjust seasoning with salt and a splash of apple-cider vinegar or lemon juice.

Ladle the creamy Roasted Red Pepper Gouda Soup into bowls and garnish with fresh basil ribbons, croutons, and a drizzle of olive oil. Serve hot.