Roast the Peppers: Place red peppers directly on a grill top or over flame until 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 de Provence. Sauté until vegetables are soft and onions 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 and simmer covered until potatoes are very tender, about 30 minutes.

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

Final Touches: Adjust seasoning 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.