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Roasted Cauliflower and Mushroom Soup

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 Tbsp. plus 2 tsp. olive oil, divided
1 Tbsp. thyme Leaves
1 tsp. McCormick ground cumin
2 cups chopped onions
4 cups reduced-sodium vegetable broth
1/4 tsp. ground black pepper

Toss cauliflower, mushrooms, and bell pepper with 2 Tbsp. oil. Sprinkle with thyme and cumin. Toss until evenly coated. Spread in single layer on baking sheet. Roast in preheated 450-degree oven 15 to 20 minutes or until cauliflower is golden brown, stirring occasionally. Meanwhile, heat remaining 2 tsp. 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. Ladle into soup bowls to serve. Makes 8 (1-cup) servings.

 


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