Preparation Steps

• Roast the Peppers: Place clean fresh red peppers directly on a hot grill or over a flame 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 de provence. Sauté until vegetables are soft and onions are translucent, about 5–7 minutes.
• Add the vegetables: Stir in vegetable broth, roasted bell peppers, potato, and white wine. 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 the soup until smooth, incorporating the sour cream. Alternatively, blend in batches using a regular blender.
• Final Touches: 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.