Roasted Cauliflower and Mushroom Soup Recipe
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Roasting the cauliflower, portobello mushrooms and red bell pepper brings out rich caramelized flavor in this antioxidant-rich vegetable soup.
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6 cups cauliflower florets (2-inch pieces)
2 portobello mushrooms, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch pieces
2 tablespoons plus 2 teaspoons olive oil, divided
1 tablespoon McCormick® Thyme Leaves
1 teaspoon McCormick® Cumin, Ground
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 teaspoon McCormick® Black Pepper, Ground
1. Preheat oven to 450°F. Toss cauliflower, mushrooms and bell pepper with 2 tablespoons of the oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally.
2. 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.
3. Ladle into soup bowls to serve.
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Calories: 105 Calories
Fat: 5 Grams
Protein: 3 Grams
Cholesterol: 0 Milligrams
Carbohydrates: 12 Grams
Sodium: 304 Milligrams
Fiber: 3 Grams
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