Roasted Vegetable Soup with Roasted Avocado

Name: Roasted Vegetable Soup with Roasted Avocado
Ingredients: 1 pound (about 5 large) plum tomatoes, quartered; 1 pound (about 6 cups) fresh oyster mushrooms, trimmed; 1 medium sweet onion, quartered; 4 teaspoons olive oil, divided; 2 teaspoons McCormick Gourmet™ Sicilian Sea Salt, divided; 1/2 teaspoon McCormick® Thyme Leaves; 1/2 teaspoon McCormick® Sage, Rubbed; 1/2 teaspoon McCormick® Black Pepper, Ground, divided; 1 medium avocado, peeled, pitted and cut into 3/4-inch chunks; 1 1/2 cups Kitchen Basics® Unsalted Vegetable Stock; 1 cup water

Roasted Vegetable Soup with Roasted Avocado was pinched from <a href="https://www.mccormick.com/recipes/soups-stews/roasted-vegetable-soup-with-roasted-avocado" target="_blank" rel="noopener">www.mccormick.com.</a>

"Look to this savory, warm soup for a satisfying lunch or afternoon snack. It’s chock full of roasted oyster mushrooms, plum tomatoes and onion. Seasonings like McCormick® Thyme and Sage bring a robust richness. Garnish with roasted avocado and a drizzle of olive oil...."

INGREDIENTS

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1 pound (about 5 large) plum tomatoes, quartered

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1 pound (about 6 cups) fresh oyster mushrooms, trimmed

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1 medium sweet onion, quartered

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4 teaspoons olive oil, divided

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2 teaspoons McCormick Gourmet™ Sicilian Sea Salt, divided

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1/2 teaspoon McCormick® Thyme Leaves

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1/2 teaspoon McCormick® Sage, Rubbed

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1/2 teaspoon McCormick® Black Pepper, Ground, divided

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1 medium avocado, peeled, pitted and cut into 3/4-inch chunks

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1 1/2 cups Kitchen Basics® Unsalted Vegetable Stock

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1 cup water

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