Leonese-style Roasted Red Pepper Soup (Sopa de Pimiento Rojo Asado a la Leonés)

Instructions

1. Preheat the oven to 425°F (220°C). Place the red bell peppers on a baking sheet and roast in the oven for 25-30 minutes, or until the skins are charred.
2. Remove the peppers from the oven and place them in a bowl. Cover the bowl with plastic wrap and let the peppers steam for 10 minutes. This will make it easier to peel off the skins.
3. Peel the skins off the peppers, remove the seeds and stems, and chop the flesh into small pieces.
4. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until softened.
5. Add the chopped roasted red peppers to the pot and stir to combine with the onion and garlic.
6. Pour in the vegetable broth and bring the soup to a simmer. Let it cook for 10 minutes to allow the flavors to meld.
7. Use an immersion blender to puree the soup until smooth. Season with salt and pepper to taste.
8. Serve the Sopa de Pimiento Rojo Asado a la Leonés hot, garnished with a drizzle of olive oil and a sprinkle of chopped fresh parsley.