Roasted Cauliflower and Mushroom Soup


  • 6 cup(s) cauliflower florets (2-inch pieces)
  • 2 portobello mushrooms, cut into 1-inch pieces
  • 1 large red bell pepper, cut into 1-inch pieces
  • 2 cup(s) chopped onions
  • 2 tablespoon(s) plus 2 teaspoons olive oil, divided
  • 4 cup(s) reduced sodium vegetable broth
  • ¼ teaspoon(s) McCormick® Black Pepper, Ground
  • + 2 more ingredients
    • 1 tablespoon(s) McCormick® Thyme Leaves
    • 1 teaspoon(s) McCormick® Cumin, 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, h...

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