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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
Just made the soup (with a slight change)and it is fabulous.
This soup was delish !! I did not have sherry and vegetable broth. And I cannot believe that soup came out still so good without these 2 ingredients. Thanks for sharing recipes. I am pinning tons of recipes and trying too from your web.
This looks fantastic, I cant wait to try it. And with winter upon us in South Africa, no more of a perfect time than now!
Gotta love a good mushroom soup! Especially one this versatile. Thanks for sharing…
-Shannon
I LOVE Somer too- she is the greatest! This soup is my kind of comfort food, simple, creamy and comfy cozy – what a great start to the Guest Post Roulette Richa!
Is there anything better than Mushroom Soup? Ok, I know Richa can probably think of a million things better, but seriously, it’s one of my favorites! And I love this version from one of my favorite bloogers! 🙂
Do you have any suggestions on how to make this cream of chicken? What does the nutritional yeast do? I do not have any so could I leave out? I am not vegan so could I sub w/ something else?
Somer is the best! She has such a big heart and generous spirit. Plus, I just love seeing what’s coming up in her kitchen. This cream of mushroom soup sounds lovely!