Preheat the oven to 220°C. Wash and dry the peppers, then place them on a baking sheet lined with parchment paper. Put them in the oven for 10-15 minutes. Turn them over a few times during roasting to ensure they roast evenly.

Transfer the roasted peppers to a bowl and cover them with plastic wrap or aluminum foil. Set aside to cool. This will allow the peppers to steam, making it easier to remove the skins.

Once cooled, remove the peppers from the bowl. Cut them into thick strips, discard the inedible parts, and peel off the skins. Then, cut the peppers into smaller pieces.

Peel and finely chop the onion. Heat the olive oil in a pot. Add the onion and sauté for a few minutes, stirring occasionally.

Add the roasted peppers to the pot and sauté for a few more minutes, stirring continuously.

Finally, add some water (adjust the amount to your preference) and season with salt and pepper. Blend the mixture into a smooth and uniform consistency.

Serve the soup in a bowl.