In a 4-quart stockpot or Dutch oven, heat avocado oil over medium low heat. Sauté onion, tomato, and red pepper. Cook until onion is translucent, about 2 minutes.

Add garlic and cook for another minute or so.

Season sofritto mixture with the paprika, salt and pepper, and stir to combine.

Add the roasted peppers and split peas and combine.

Incorporate the water and increase heat so it boils. Lower the heat and cover. Simmer for about 20 minutes.

Remove from the heat and allow soup to cool off.

Once the soup is cool, place the mixture in a blender ensuring not to over fill so it doesn't spill out. You may have to do it in a couple of batches. Puree for about a minute.

Bring mixture back to the pot and add the cream.

Reheat and taste for seasoning.

Portion in 6 soup bowls and top each with a pat of butter and a squirt of pesto.