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This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free , oil-free 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.

Somer's Vegan Cream of Mushroom Soup

5 from 2 votes
By: Somer Mccowan
Prep: 1 hour
Cook: 45 minutes
Servings: 4
Course: lunch, Soup
This Vegan Cream of Mushroom soup is creamy and delicious. Ready within 30 minutes. Vegan, gluten-free , oil-free recipe.
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  • 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.


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


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

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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5 from 2 votes (1 rating without comment)

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  1. Esther says:

    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?

    1. Vegan Richa Support says:

      Thank you! I recommend 3 minutes on high pressure.

  2. May Park says:

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

    1. Vegan Richa Support says:


  3. Vanitha Sujith says:

    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!