Somer’s Vegan Cream of Mushroom Soup. Vegan Gluten-free Oil-free Recipe

Cream of Mushroom Soup Vegan

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.:) 

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! 
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.

Vegan Cream of Mushroom Soup
Allergy Information: Dairy, egg, corn, soy, gluten, oil free. 


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

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.

Note: 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.

Thank you for the guest post Somer!

This soup is being shared at Allergy Free Wednesdays, Rickis wellness weekend

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  1. says

    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,

  2. says

    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

  3. says

    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!

  4. says

    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!

  5. Aimee says

    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?

  6. says

    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! :-)

  7. ritu says

    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.


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