Cut peppers in half lengthwise. Remove stem, membrane, and seeds. Wash and dry.
Place peppers face down onto parchment or foil-covered baking sheet. Roast for 20 to 25 minutes.
Remove peppers from the oven. Using a large bowl add roasted peppers cover and let steam for 10 minutes. Carefully peel the skin from the peppers. Set aside and start the soup.
Using a large dutch oven, medium heat, melt butter. Add in the onions cook until translucent 5 to 8 minutes. Stir in the garlic add in the wine (optional) and cook down by half.
Stir in paprika, tomato paste, carrots, potatoes, vegan broth, roasted peppers, and oregano. Bring to a boil, reduce heat and simmer until vegetables are fork-tender, approximately 20 to 35 minutes.
Puree the soup with an immersion blender. Or let it cool slightly then carefully add the soup to a blender using small batches.
Re-heat the pureed soup. Salt and pepper to taste.
Garnish with fresh oregano and serve.
If the peppers are not chard, place under the broiler for a few minutes until blackend.Top with crushed tortilla chips and/or hot sauce if desired. Super easy and can cook all day while you are busy having your day not worrying about dinner.