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

Cover charred vegetables with foil for about 5 minutes to steam and make peeling easier. Peel skins away and slice flesh into strips.

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

Add roasted peppers, tomatoes, smoked paprika, and vegetable broth to the pot. Bring to a gentle simmer for about 8 minutes.

Remove from heat and blend the mixture until smooth using an immersion blender.

Return the puréed soup to low heat. Stir in smoked Gouda cheese and light cream or coconut milk until melted and creamy. Adjust with seasonings.

Ladle soup into bowls and garnish with fresh basil and croutons. Serve with crusty bread.