Roast the Peppers: Place fresh red peppers on the grill or over a flame until skin blackens and blisters. Transfer to a bowl, cover with foil or bag for 10 mins to steam, then peel, remove stems and seeds, and chop.

Sauté the Aromatics: Heat olive oil in a large pot over medium heat. Add chopped onion, garlic, carrot, herbs, and sauté until vegetables are soft and onions are translucent, about 5-7 minutes.

Add the vegetables: Add vegetable broth, roasted peppers, potato, and wine (if using) to the pot. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 30 minutes until potatoes are tender.

Blend the Soup: Use an immersion blender to puree the soup with sour cream until smooth. Alternatively, blend in batches using a blender.

Final Touches: Season with salt and pepper as needed. Heat through for a few more minutes, then remove from heat.

Serve: Ladle into bowls, top with Parmesan cheese, and garnish with basil or parsley. Add croutons or toasted bread if desired.