Cool fall weather started yesterday in Caldwell and I felt the need for some comfort food. I've had this recipe for tomato soup for a long time but haven't made it for quite a while. As I was cooking up a batch I sent my husband to the store for some good bread and he returned with his own comfort food: fried chicken, jo-jos and egg nog. To each his own, but to be fair he also brought the requested crusty bread and it was perfect with the soup.
From Venturesome Vegetarian Cooking by J.M. Hirsch and Michelle Hirsch.
1/2 c cashew pieces
6 large, ripe tomatoes
1/2 c fresh basil leaves
2 T tomato paste
2 c cooked short-grain brown rice
2 t soy sauce
2 t balsamic vinegar
1 c vanilla rice milk
1 T minced fresh dill (or 1 t dry)
Sea salt and freshly ground black pepper, to taste.
Preheat the oven to 350 degrees 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 c 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.
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