Last night, I had a craving for cream of tomato soup, so I made up this recipe. This is loosely based on a recipe I learned in my 8th grade home economics class (over 20 years ago).
Saute onion in soy sauce until onion is tender. Add 1 1/2 cups of rice milk and 8 oz. tomato sauce to onions, and bring to a boil. Mix 2 T. cornstarch with remaining 1/2 cup of rice milk. Add cornstarch/rice milk mixture to soup, stirring constantly until thickened. Season to taste with your favorite seasonings. (I used a little onion powder and some spicy Creole seasoning.)