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

Once charred, transfer the vegetables to a bowl and cover it with plastic wrap. Let them steam for 5 minutes. Peel the skins and slice the flesh into strips.

In a Dutch oven over medium heat, drizzle olive oil and add diced yellow onion. Sauté the onion for about 7-8 minutes until translucent. Stir in minced garlic and cook for an additional minute.

Add the roasted red peppers, tomatoes, smoked paprika, and black pepper. Pour in the vegetable broth and bring to a gentle boil. Reduce heat and let it simmer for 8 minutes.

Remove the pot from heat and blend the soup until smooth and creamy, using an immersion blender or transferring to a countertop blender.

Return the soup to low heat. Whisk in the shredded smoked Gouda, light cream, Creole seasoning, dried basil, oregano, and a splash of vinegar or lemon juice.

Ladle soup into bowls, garnish with fresh basil, croutons, and a drizzle of olive oil. Serve hot with crusty bread.