Roasted Cauliflower and Mushroom Soup 2 Recipe

  • 6 cups cauliflower florets
  • 2 Portabella mushrooms,cut into 1 inch pieces
  • 1 red bell pepper, cut into 1 inch pieces (large)
  • 2 tablespoons plus 2 teaspoons olive oil, divided
  • 1 tablespoon McCormick Ground Cumin
  • 1 teaspoon Thyme
  • 2 cups chopped onions
  • 4 cups reduced sodium vegetable broth
  • 1/4 teaspoon McCormick ground black pepper
Toss cauliflower, mushrooms and bell pepper with 2 tablespoons oil. Sprinkle with thyme and cumin. Toss until evenly coasted. Spread in single layer on baking sheet. Roast in preheated oven 450 degrees for 15 to 20 minutes. Stir occasionally.

Meanwhile, heat remaining 2 teaspoons oil in large saucepan on medium-high heat. Add onions;cook and stir 5 minutes or until softened. Add vegetable mixture, broth and pepper. Bring to boil. Reduce heat to low; simmer 10 minutes or until cauliflower is tender, stirring occasionally.

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