Preheat your broiler to high. Place the halved red bell peppers and roma tomatoes, skin-side up, on a baking sheet. Broil them for 6–8 minutes until they’re beautifully blistered and charred.

Once charred, cover the vegetables with foil for about 5 minutes. This will help loosen their skins. After steaming, peel off the skins, discard the seeds and stems, and slice the roasted veggies into strips.

In a Dutch oven, melt the olive oil over medium heat. Add the diced onion and minced garlic, and sauté for 7–8 minutes until the onions become translucent and fragrant.

Toss in your roasted vegetables, tomatoes, smoked paprika, black pepper, and vegetable broth. Bring your mixture to a gentle boil, then reduce the heat and let it simmer for about 8 minutes to blend all those flavors together.

Using an immersion blender, carefully blend the soup until it’s silky smooth, creating a luscious texture that promises warmth and comfort.

Remove the pot from heat, and whisk in the shredded Gouda, light cream, Creole seasoning, dried herbs, and apple-cider vinegar. Stir until creamy, and taste to adjust salt if necessary.

Ladle the soup into bowls, and top with fresh basil ribbons, croutons, and a drizzle of olive oil. Serve hot alongside your favorite crusty bread for an extra cozy meal!