Roast the Peppers: Place fresh red peppers on a grill or directly over flame until blackened and blistered. Cover and steam for 10 minutes, then peel, stem, and seed the peppers. Chop roughly.

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

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

Blend the Soup: Use an immersion blender to puree the soup until smooth. Stir in the sour cream and season with salt and pepper to taste.

Final Touches: Adjust seasoning, heat through a couple more minutes, then serve topped with Parmesan and garnished with herbs.