Turn the oven onto broil, as hot as it will go {mine went to 500F}.

Line a baking sheet with foil, and lightly spray with nonstick spray.

Wash and dry your poblano peppers, cut them in half lengthwise, and get rid of the ribs and seeds. Lay them, skin side up, onto the baking sheet, and lightly spray the surface with nonstick spray.

Stick the pan of peppers under the broiler for 5-7 minutes, until the skin has blackened and blistered, then flip them and allow them to cook for 2-3 minutes longer. Remove pan from oven, and let peppers cool completely before handling.

When cooled, carefully remove and discard all of the crunchy, blistered skin from the peppers, and set the cleaned peppers aside.

Meanwhile, wash all your veggies, peel if desired, and chop roughly. The size of the chunks doesn't really matter as we will be blending everything up later, anyways.

In a large pot, nonstick if possible, heat the olive oil, onion, and garlic on medium-high until hot and sizzling but NOT burnt. Add in the roasted peppers {make sure they are peeled!}, carrots, celery, and spinach, and mix everything up. Lower the heat to medium-low, and allow the vegetables to cook for 5-10 minutes, stirring often.

Add in enough water to cover everything, plus 1-2 inches more, and add in the vegetarian bouillon cube {if you don't have bouillon, you can use some vegetable stock and add water, or just add in a mix of spices including garlic powder, onion powder, cumin, salt, and pepper}. Turn the heat down to low, cover, and allow to cook for at least 1 hour, stirring occasionally.

When vegetables are all soft and mushy, remove the pot from the heat and allow the mixture to cool a bit before blending. Blend all vegetables up until smooth and creamy, then return to the pot and stir in the half and half.

If the soup seems too watery and thin. return to heat and cook on medium-high, stirring often, until some of the liquid has evaporated and the soup has thickened.

Serve immediately with plenty of bread or tortilla chips!