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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


  • 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