Once the soup is nice and soup and all of the nutritional yeast and bouillon base is broken down, lower the heat. If using mushrooms, simmer until the soup is full of the mushroom flavor, about 30 minutes.
If desired, you may blend using a handheld or countertop blender. (I didn't.) Just be sure to allow the soup to cool quite a bit prior to blending if using a countertop blender. Otherwise, the steam may push the lid off of the blender.
*Because some Better Than Bouillon bases are not gluten free, please read labels carefully.
**If you are omitting the caramel color, you may wish to consider only using 1/4 teaspoon turmeric.
Tomato-Free:
If you wish to make this recipe the same color as you see in the photo, but without tomato paste, consider reducing the amount of turmeric and possibly increasing the amount of caramel color. Alternatively, consider adding a little paprika for color, though it may change the flavor (for the best, to me).
Corn-Free
Feel free to replace the cornstarch with your favorite starch such as arrowroot, potato starch, or tapioca flour.
https://glutenfreerecipebox.com/gluten-free-golden-mushroom-soup-recipe/