Original bisques were thickened with cooked rice; here the rice milk is a nod to tradition. The rice milk, however, does not thicken the soup; the tomato paste does that job. The capers give the soup a tangy, salty twist that sets it apart from the ordinary.
- In medium saucepan, combine rice milk and tomato paste and bring to a simmer over medium heat, about 10 minutes. Whisk in mustard; cover and keep warm.
- In large, heavy pot, heat oil over low heat. Add garlic, onion, coriander, celery seed, anise seed and 1 teaspoon salt and cook, stirring often, 2 minutes.
- Add diced tomatoes and capers, increase heat to medium and cook 10 minutes. Stir in pepper and remaining 1 teaspoon salt. Stir in warm rice milk mixture and lower heat slightly to maintain simmer, 5 minutes. Remove from heat and cool slightly.
- In blender or food processor, carefully puree bisque in batches until smooth. If desired, strain mixture through fine sieve, using rubber spatula to press mixture. Return mixture to pan and warm.
- Protein Content: 9 g