Roasted Cauliflower and Mushroom Soup

With earthy flavors this soup is very
comforting to have on a cold day.

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 Thyme Leaves
1 teaspoon Ground Cumin
2 cups chopped onions
4 cups reduced sodium vegetable broth
1/4 teaspoon Ground Black Pepper

Directions:
Toss cauliflower, mushrooms and
bell pepper with 2 tablespoons oil.
Sprinkle with thyme and cumin.
Toss until evenly coated.
Spread in single layer on baking sheet.
Roast in preheated 450 degrees F.
oven 15 to 20 minutes or until
cauliflower is golden brown,
stirring 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.
Ladle into soup bowls to serve.