1.5 cups cooked rice (I used brown short grain)
1 tablespoon crushed garlic
1 tablespoon tomato paste
1 tablespoon olive oil
1 tablespoon nutritional yeast
1 heavy tablespoon of miso
dash of oregano
dash basil
dash liquid smoke
dash cayenne
fresh black pepper & braggs to taste
1) Combine all ingredients except for the miso and bring them to a boil.
2) Reduce to a low boil/simmer until a third of the liquid is boiled off - this should take about 20 minutes.
3) Add the miso right before you're serving it and mash it in at a low heat.
This soup has a creamy taste and it reminds me of salsa flavored chips. Do not add too much liquid smoke! Red bell peppers and onions would be a nice addition to this soup.
Source of recipe: This was inspired by a non-vegan version.