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

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∞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.

Nutrition Information per Serving: 105 Calories, Fat 5g, Protein 3g, Carbohydrates 12g, Sodium 304mg, Fiber 3g