Step 1

To roast red peppers on the grill, place clean fresh red peppers directly on the grill top. You can also put them directly over the flame on your stove.

Step 2

Turn your peppers frequently, as needed until the skin has turned completely black and starts to blister.

Step 3

When the entire pepper skin has turned black, remove the peppers from the grill and place them into a bowl.

Step 4

Cover the bowl with a lid or a dish to make it airtight to build up steam.

Step 5

Let the peppers rest in the bowl for 10 minutes.

Step 6

Uncover, remove from the bowl and the skin will slide off easily.

Step 7

Cut the pepper in half to core and remove seeds.

Step 8

Heat 1 tsp of oil in a large heavy pot over medium-high heat.

Step 9

Add the onions, carrots, garlic, and herbs and saute until the onions are translucent, about 5 minutes.

Step 10

Add the broth, roasted bell peppers, potato and wine.

Step 11

Bring to a simmer over high heat.

Step 12

Decrease the heat to medium-low and cover, simmer until the potatoes are very tender, stirring occasionally, about 30 minutes.

Step 13

With an immersion hand blender, puree the soup in the pot with the sour cream until it is smooth.

Step 14

Season with salt and pepper to taste.

Step 15

Add the grated parmesan and ladle into bowls.