Preheat your broiler to high and arrange halved red bell peppers and whole Roma tomatoes on a baking sheet, cut side up. Broil for 6-8 minutes until the skins are blistered and charred.

Transfer the hot vegetables to a bowl, cover with plastic wrap, and allow to steam for about 5 minutes. Peel the skins off the peppers and tomatoes.

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

Add the peeled vegetables, smoked paprika, and black pepper. Pour in 4 cups of vegetable broth and bring to a boil. Reduce heat and simmer for 8 minutes.

Remove from heat and blend the soup until smooth using an immersion blender or a countertop blender.

Return the puréed soup to low heat, stir in 1 cup of shredded smoked Gouda cheese and ½ cup of light cream. Adjust seasoning and mix until cheese melts.

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