Create simple yet delicious cauliflower with mushroom soup in just a few steps. When you roast cauliflower and mushrooms, your vegetables get a rich, caramelized flavor accented with McCormick® Whole Thyme Leaves and Ground Cumin that take a normal cauliflower in vegetab...
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15m
PREP TIME
35m
COOK TIME
105
CALORIES
9
INGREDIENTS
Servings: 8
Ingredients
- 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® Whole Thyme Leaves
- 1 teaspoon McCormick® Ground Cumin
- 2 cups chopped onions
- 4 cups reduced sodium vegetable broth
- 1/4 teaspoon McCormick® Pure Ground Black Pepper
INSTRUCTIONS
- 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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