At The Plant-Based Diet, we’re all about real, doable, plant-forward eating. I focus on creating meals that nourish your body, fit your lifestyle, and don’t demand perfection. I know that’s what I need in my life! This roasted vegetable and poblano soup is exactly that kind of recipe. Everything starts with a pan full of whole-food goodness: baby potatoes, carrots, celery, onions, chickpeas, and smoky poblanos, roasted until caramelized and deeply flavorful. For this recipe, I added a slab of paneer because it brings a comforting richness I love, but like everything on The Plant-Based Diet, it’s completely optional. It’s also great with extra-firm tofu, and topped with vegan feta cheese, or leave it out — the vegetables do the heavy lifting here. Whether you lean entirely plant-based or you’re simply adding more plants to your plate (like so many of us), this soup is a nourishing, flexible way to warm up and live well without rules or rigidity.
Why I love this Roasted Vegetable & Poblano Soup!
I didn’t grow up roasting vegetables. My Thai father did most of the cooking, and our meals were filled with fast, vibrant stir-fries — a style of cooking I still absolutely love and use all the time. You’ll see plenty of those power bowls here on The Plant-Based Diet. But over the years, I’ve also fallen in love with the slower, cozier rhythm of roasting. There’s something grounding about chopping a big board of vegetables, letting the oven do the work, and filling the house with that warm, caramelized aroma. Especially in winter, it feels nourishing in a completely different way — simple, soothing, and deeply plant-forward.
Health Benefits of this Roasted Vegetable & Poblano Soup
This soup is more than comforting — it fuels your body with fiber-rich vegetables and a boost of protein from chickpeas and tofu or paneer. Roasting the vegetables unlocks natural sweetness and concentrates their antioxidants, while poblanos add vitamin C and gentle heat that supports digestion. Chickpeas and potatoes provide steady, sustained energy through fiber and complex carbohydrates, helping keep blood sugar steady and appetite balanced. Celery and onions bring phytonutrients that support overall wellness, and if you choose tofu or paneer, you’ll add a satisfying boost of protein to round out the meal. Poblano peppers add mild heat and earthy flavor to this soup; learn more about their use in cooking here. Every ingredient here is a whole food that works with your body, making this soup a simple, delicious way to increase your plant intake and fuel yourself well. Learn more about paneer cheese.
If you want to keep the plant-powered goodness going, don’t miss our Spicy Vegged-Out Black Bean Chili, loaded with fiber, protein, and big flavor.
Roasted Vegetable & Poblano Soup
Equipment
- 1 Cast iron baking/roasting dish (Le Creuset 3 qt Oval Baker) The shallow depth work well to roast the vegetables
- Soup bowls Love soup bowls with a handle
- Soup bowls with lids! (optional, very handy!) Super cool and easy to serve and store
Ingredients
- ¾ lb baby potatoes (7–8 small potatoes, halved)
- 4 carrots (medium, chopped)
- 4 celery stalks (chopped)
- 1 yellow onion (large, cut into wedges)
- 1 poblano pepper (halved lengthwise)
- 2 green onions (whole)
- 1 can chickpeas (drained and rinsed)
- ½ Block paneer (4 oz, placed on top for roasting – see recipe notes for vegan options)
- 3 olive oil (for drizzling)
- 1 tsp dried thyme
- ½ tsp salt (to taste)
- ½ tsp black pepper
For the Soup
- 1 3/4 cup broth (Start with 1 cup and add more to thin)
- ½ roasted poblano pepper (from the roasted vegetables)
Seasonings to Taste
- ½ tsp smoked paprika
- ½ tsp cumin
- ½ tsp garlic powder
- ½ – 1 tsp salt
- ½ tsp black pepper
- Squeeze of lemon
For Serving
- Leftover roasted vegetables
- Roasted paneer (or Tofu) pieces
- Extra broth if thinning the soup
Instructions
- Preheat oven to 400°F
Prep the Vegetables
- Add potatoes, carrots, celery, onion, green onions, chickpeas, and poblano halves to a large roasting pan.
Season + oil
- Drizzle with olive oil and sprinkle thyme, salt, and pepper. Toss lightly.
- Place the ½ block of paneer on top.
- Roast for 50–60 minutes, stirring halfway through, until the vegetables are browned and tender, especially the carrots
Separate for Soup
- Remove paneer and set aside.
- Divide roasted vegetables in half:
- Half for the soup
- Half saved for meals or topping
Blend the soup:
- Add half the roasted vegetables to a blender with 1½–2 cups broth, half a poblano, and the seasonings.
- Blend until smooth. Add broth to reach desired consistency.
Adjust and finish:
- Taste and add more salt, pepper, lemon, or spices as desired.
Serve:
- Ladle into bowls. Top with leftover roasted veggies and paneer pieces.
Notes
This recipe makes more roasted vegetables than you need for the soup, which is perfect for easy meal prep. Store the extra roasted veggies and any leftover paneer in an airtight container in the fridge for up to 3–4 days.
They’re delicious added to:
- grain bowls or salads
- scrambles or wraps
- as a warm topping over the soup for extra texture and protein
(Vegan Option)
To make this recipe fully vegan, simply replace the paneer with one of these options:- Use Extra-firm tofu, cubed and then roast (press first for best texture) in place of paneer
- Use Vegan feta or vegan cashew cheese (crumbled or added after roasting)
- Or leave the cheese out entirely — the soup and roasted veggies are naturally rich and flavorful on their own.
Nutrition
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