Roast the Peppers: Place red peppers directly on a hot grill or over an open flame. Turn frequently until the skin is completely black and blistered. Remove from heat, place in a bowl, cover with foil, and let steam for 10 minutes. Peel off skins, remove stems and seeds, then roughly chop.

Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and herbs de provence. Sauté until vegetables are soft and onions are translucent, about 5–7 minutes.

Add Vegetables and Broth: Stir in vegetable broth, roasted red peppers, chopped potato, and white wine (if using). Bring to a boil, then reduce heat to medium-low. Cover and simmer until potatoes are very tender, stirring occasionally, about 30 minutes.

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

Final Adjustments: Season with salt and pepper to taste. Heat through for another 2 minutes, then remove from heat.

Serve: Ladle into bowls, top with grated Parmesan cheese, and garnish with fresh basil or parsley. Optional: serve with croutons or toasted bread.