Ingredients

Start to finish 30 minutes

1/2 cup cashew pieces
6 large, ripe tomatoes
1/2 cup fresh basil leaves
2 tablespoons tomato paste
2 cups cooked short-grain brown rice
2 teaspoons soy sauce
2 teaspoons balsamic vinegar
1 cup vanilla rice milk
1 tablespoon minced fresh dill (or 1 teaspoon dry)
Sea salt and freshly ground black pepper, to taste

Directions

Preheat the oven to 350 F. Spread the cashew pieces on a baking sheet and bake 10 minutes or until just golden.

Meanwhile, cut the tomatoes into small chunks, reserving as much of the juice as possible. Place the tomato chunks and juice in a medium saucepan. Roughly chop half the basil and add it to the pan. Bring the mixture to a simmer over a medium flame. Add the cashews, tomato paste, 1 1/2 cups brown rice, soy sauce, vinegar, rice milk and dill. Cover and simmer 15 minutes.

Transfer the soup to a blender, in batches if necessary, and puree until smooth. Return the soup to the pan and add remaining rice and basil. Simmer another 3 minutes over a medium flame. Season with salt and pepper. Garnish with fresh parsley or additional basil, if desired.

Makes 4 servings.