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This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free , oil-free recipe.
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Since the kitchen has decided to not like my presence much, I decided to open up the blog to some guest posts and introduce you to some amazing friends and bloggers. All special and awesome!
Starting off the first Wednesday Guest post with Somer.
Where should I begin.. Somer has been busy being her super woman self.. being featured on Forks over Knives(testimonial), co-hosting VVP, being an amazing mom, whipping up delicious, healthy and easy vegan fare, a Kick ass blogger, and a very sweet and beautiful person. I found her blog via Kristy and have been hooked since.:)Â
I mean look at the ridiculous Macadamia Nut Brie en Croute(pictured below.. I had to feature that picture Somer), and these Black bean burgers with the prettiest pretzel buns and more and more.
Give it up for Somer at Vedget Out!Â
You can also find her on Facebook and Pinterest. Drop by and say hi:)..
I’d like to think if I was able to go to Richa’s house and bring her some lunch, that I’d bring her a big bowl of this soup. Feel better soon girl.
Somer's Vegan Cream of Mushroom Soup
This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free , oil-free recipe.
Ingredients Â
- 1 diced onion
- 3 cloves minced garlic
- 1 lb sliced mushrooms
- 6 cups veggie broth
- 1/2 Cup dry sherry, optional
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 2 Tablespoons nutritional yeast
- 1 Cup raw cashews, soak for a few hours if you don't have a power blender
- salt and pepper to taste
InstructionsÂ
- Saute the onions and garlic in a bit of veggie broth.
- Add the mushrooms once the onions are transparent. Saute until the mushrooms are reduced in size.
- Add veggie broth, herbs and sherry. Reduce heat and simmer for 20 minutes.
- Remove 2 cups of the hot soup. Blend the soup in a blender with the cashews and nutritional yeast til completely creamy.
- Return to pot, season with salt and pepper to taste.
- Heat for five more minutes until slightly thickened.
Notes
On days that I'm rushed, I've been known to just throw all the ingredients in a slow cooker and turn it on low for the day.
Nutritional values based on one serving
Nutrition
Calories: 313kcal, Carbohydrates: 23g, Protein: 18g, Fat: 16g, Saturated Fat: 3g, Sodium: 124mg, Potassium: 1023mg, Fiber: 3g, Sugar: 6g, Vitamin C: 5.1mg, Calcium: 47mg, Iron: 4.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this recipe? Rate and comment below!
Thank you for the guest post Somer! This soup is being shared at  Allergy Free Wednesdays, Rickis wellness weekend
YUM!! Consider this pinned 🙂
This sounds so awesome. Love the guest thing because I still get Somer’s recipe and get to discover a new blog! Thanks!
I like mushrooms enough for both Richa and myself. No worries!! This sounds soOOOo good.
xo
kittee
Perfect! Another girlfriend of mine who went vegan around the same time I did made this yesterday. She loved it so much she wouldn’t share it with her family! Haha!
thats awesome somer!:) i love it when people love my creations too:)
good for you kittee! go team mushroom!
soup looks creamy…
https://foody-buddy.blogspot.com/
Thanks Gayathri!
Looks fantastic ladies! I think it’s even funnier that Richa is not a mushroom gal. Love it. I, however adore them and need to use them more – this looks amazing Somer!
It was one of those foot in your mouth moments Shira. Ah well, Richa says she likes them in small amounts and she’s going to give it a go over the weekend. Hopefully she won’t gag 😉
Thanks Shira! Somer, I wont gag.. promise:)
Sweet!
Long, long ago, I had two Campbell’s soup favorites: chicken noodle, and cream of mushroom. Fuggetaboutit, Campbell’s!
haha! Mine were the mushroom and the tomato. Buh Bye… 🙂
hh i dont know how you ate campbells anything. i ate some during grad school and had to shove it down some days. i cant stand any of those soups anymore.. so much salt!
🙂 i was and am a lentil soup kind of girl:)
You were raised better, I’m still totally addicted to sodium!
Another Seattle-ite vegan blogger? Thanks, Somer 🙂 Loving the soup!
oh yay.. glad to meet you too Sarah!
Sarah! You’re going to love Richa! One of my favorite bloggers!
The soup looks really creamy and thanks for introducing me to yet another beautiful blog/blogger 🙂
Shema
Thanks Shema. Somer has some amazing creations!
🙂 🙂 🙂
Just made this soup!!!! It’s perfect. I questioned the cashews, but stuck to the recipe. Even my meat lovin’ husband did not suspect I traded healthy nuts for half and half. Everybody loved it. I would not change a thing.
Love the recipe,any alternatives to cashew, my vegan kid loves shrooms but has nut allergies and yes, both you ladies rock!!
Feel better soon ,Richa
You could try silken tofu and increase the nutritional yeast a bit, or try soy creamer…. 🙂
tofu, coconut cream, some cornstarch to thicken it if you like it thicker..:)
Oh, of course! Coconut cream would be lovely.
I love that you featured that brie! I have to admit that was my best photo moment ever. Everything just came together like magic!!! So happy to collaborate with you here. Thanks for arranging this my dear! Much love,
Somer
that brie has been stuck in my head.:) and now got pinned by Vegnews! :))
thanks for the guest post Somer!
When you’re better, I’m going to ask you to guest post for me!!! 🙂 Too much fun!
for shizzle!