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    Home » gluten free

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

    Published: Mar 6, 2013 · Modified: Jan 22, 2018 by Richa 50 Comments

    Jump to Recipe   Print Recipe
    This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free , oil-free recipe.
     
    Jump to Recipe   
     
    Vegan Cream of Mushroom Soup | Vegan Richa

    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.



    Print Recipe
    5 from 2 votes

    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.
    Prep Time1 hr
    Cook Time45 mins
    Course: lunch, Soup
    Servings: 4
    Calories: 313kcal
    Author: Somer Mccowan

    Ingredients

    • 1 diced onion
    • 3 cloves minced garlic
    • 1 lb (453.59 g) sliced mushrooms
    • 6 cups (1410 ml) veggie broth
    • 1/2 Cup (120 ml) dry sherry optional
    • 1/2 teaspoon (0.5 teaspoon) dried oregano
    • 1/2 teaspoon (0.5 teaspoon) dried thyme
    • 2 Tablespoons nutritional yeast
    • 1 Cup (129 g) raw cashews soak for a few hours if you don't have a power blender
    • salt and pepper to taste

    Instructions

    • 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

    Nutrition Facts
    Somer's Vegan Cream of Mushroom Soup
    Amount Per Serving
    Calories 313 Calories from Fat 144
    % Daily Value*
    Fat 16g25%
    Saturated Fat 3g19%
    Sodium 124mg5%
    Potassium 1023mg29%
    Carbohydrates 23g8%
    Fiber 3g13%
    Sugar 6g7%
    Protein 18g36%
    Vitamin C 5.1mg6%
    Calcium 47mg5%
    Iron 4.1mg23%
    * Percent Daily Values are based on a 2000 calorie diet.


    Thank you for the guest post Somer! This soup is being shared at  Allergy Free Wednesdays, Rickis wellness weekend


    Sharing is caring!

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

    Reader Interactions

    Comments

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    1. Esther

      November 26, 2022 at 6:19 pm

      5 stars
      I love, love, love this recipe and was wondering how would you adapt it to an instant pot? Would you reduce the liquid? Some IP recipes for mushroom soup say 5 min, others 10. Any ideas?

      Reply
      • Vegan Richa Support

        November 30, 2022 at 11:00 am

        Thank you! I recommend 3 minutes on high pressure.

        Reply
    2. May Park

      March 13, 2022 at 9:41 am

      If I use instant pot should I do 3 minutes on High pressure for this?

      Reply
      • Vegan Richa Support

        March 16, 2022 at 1:33 pm

        yes

        Reply
    3. Vanitha Sujith

      July 30, 2016 at 4:48 pm

      I have made this soup a couple of times now and am just absolutely loving the taste. It’s a simple recipe and you can’t go wrong with it. Thanks for posting this. It’s one of my go to soups for winter. We eat this soup with Afghan bread. Yum!

      Reply
    4. Rachel

      March 27, 2015 at 7:13 am

      Just made the soup (with a slight change)and it is fabulous.

      Reply
    5. ritu

      February 17, 2015 at 11:04 am

      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.

      Reply
    6. eattohisglory

      May 07, 2013 at 10:48 am

      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!

      Reply
    7. Mushrooms Canada

      March 25, 2013 at 2:19 pm

      Gotta love a good mushroom soup! Especially one this versatile. Thanks for sharing…

      -Shannon

      Reply
    8. Sunday Morning Banana Pancakes

      March 14, 2013 at 1:09 pm

      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!

      Reply
    9. Kristy

      March 13, 2013 at 7:38 pm

      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! 🙂

      Reply
    10. Aimee

      March 13, 2013 at 12:40 pm

      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?

      Reply
    11. Cadry's Kitchen

      March 09, 2013 at 2:25 pm

      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!

      Reply
    12. Barb@ThatWasVegan?

      March 08, 2013 at 5:00 pm

      YUM!! Consider this pinned 🙂

      Reply
    13. biggsis

      March 08, 2013 at 2:40 am

      This sounds so awesome. Love the guest thing because I still get Somer’s recipe and get to discover a new blog! Thanks!

      Reply
    14. Kittee Bee Berns

      March 07, 2013 at 5:17 am

      I like mushrooms enough for both Richa and myself. No worries!! This sounds soOOOo good.
      xo
      kittee

      Reply
      • vedgedout.com

        March 07, 2013 at 6:26 pm

        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!

        Reply
      • Richa

        March 07, 2013 at 6:41 pm

        thats awesome somer!:) i love it when people love my creations too:)
        good for you kittee! go team mushroom!

        Reply
    15. Gayathri Ramanan

      March 07, 2013 at 3:42 am

      soup looks creamy…
      https://foody-buddy.blogspot.com/

      Reply
      • Richa

        March 07, 2013 at 6:39 pm

        Thanks Gayathri!

        Reply
    16. NOT SO FAST

      March 06, 2013 at 9:31 pm

      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!

      Reply
      • vedgedout.com

        March 06, 2013 at 11:30 pm

        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 😉

        Reply
      • Richa

        March 07, 2013 at 2:32 am

        Thanks Shira! Somer, I wont gag.. promise:)

        Reply
      • vedgedout.com

        March 07, 2013 at 6:24 pm

        Sweet!

        Reply
    17. anunrefinedvegan.com

      March 06, 2013 at 9:07 pm

      Long, long ago, I had two Campbell’s soup favorites: chicken noodle, and cream of mushroom. Fuggetaboutit, Campbell’s!

      Reply
      • vedgedout.com

        March 06, 2013 at 11:28 pm

        haha! Mine were the mushroom and the tomato. Buh Bye… 🙂

        Reply
      • Richa

        March 07, 2013 at 2:33 am

        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!

        Reply
      • Richa

        March 07, 2013 at 2:33 am

        🙂 i was and am a lentil soup kind of girl:)

        Reply
      • vedgedout.com

        March 07, 2013 at 6:23 pm

        You were raised better, I’m still totally addicted to sodium!

        Reply
    18. gazingin.com

      March 06, 2013 at 7:41 pm

      Another Seattle-ite vegan blogger? Thanks, Somer 🙂 Loving the soup!

      Reply
      • Richa

        March 06, 2013 at 8:01 pm

        oh yay.. glad to meet you too Sarah!

        Reply
      • vedgedout.com

        March 06, 2013 at 11:31 pm

        Sarah! You’re going to love Richa! One of my favorite bloggers!

        Reply
    19. lifescoops

      March 06, 2013 at 6:33 pm

      The soup looks really creamy and thanks for introducing me to yet another beautiful blog/blogger 🙂
      Shema

      Reply
      • Richa

        March 06, 2013 at 7:59 pm

        Thanks Shema. Somer has some amazing creations!

        Reply
      • vedgedout.com

        March 06, 2013 at 11:31 pm

        🙂 🙂 🙂

        Reply
        • sallyasea

          September 12, 2014 at 10:10 pm

          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.

          Reply
    20. Sharanya

      March 06, 2013 at 6:28 pm

      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

      Reply
      • vedgedout.com

        March 06, 2013 at 6:44 pm

        You could try silken tofu and increase the nutritional yeast a bit, or try soy creamer…. 🙂

        Reply
      • Richa

        March 06, 2013 at 7:58 pm

        tofu, coconut cream, some cornstarch to thicken it if you like it thicker..:)

        Reply
      • vedgedout.com

        March 06, 2013 at 11:32 pm

        Oh, of course! Coconut cream would be lovely.

        Reply
    21. vedgedout.com

      March 06, 2013 at 6:17 pm

      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

      Reply
      • Richa

        March 06, 2013 at 7:57 pm

        that brie has been stuck in my head.:) and now got pinned by Vegnews! :))
        thanks for the guest post Somer!

        Reply
      • vedgedout.com

        March 06, 2013 at 11:33 pm

        When you’re better, I’m going to ask you to guest post for me!!! 🙂 Too much fun!

        Reply
      • Richa

        March 07, 2013 at 2:34 am

        for shizzle!

        Reply

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