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. Transfer to 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. Cook until vegetables are soft and onions are translucent, about 5–7 minutes.

Add Vegetables and Broth: Stir in vegetable broth, roasted red peppers, potato, and white wine (if using). Bring to a boil, then reduce heat and simmer covered for about 30 minutes, or until potatoes are very tender.

Blend the Soup: Use an immersion blender to puree the soup until smooth. Stir in sour cream while blending.

Season and Heat: Adjust 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 if desired.