A hybrid of American and Polish traditions, this vegan tomato rice soup relies on the convenience of canned tomatoes and the richness of coconut milk.
This coconut milk tomato soup is rich and luxurious, super savory, and has the perfect balance of sweet and tangy. A soul-satisfying version of an American classic, it takes inspiration from my beloved Polish tomato rice soup – something I’ve had plenty of over the years with Rene’s family. (I did, of course, swap out a couple of ingredients to make it me-approved – namely, the white rice for brown, and the sour cream for coconut milk.)
Ingredient Notes + Substitutions
- Onion, Carrot + Garlic: Create the base flavor.
- Dried Oregano: Adds an earthy taste that complements tomatoes perfectly. You can sub with Italian seasoning here.
- Tomato Paste: Amplifies the tomato-y-ness of the soup. Buy the tube kind, if possible – it has a way longer shelf life.
- Canned Whole Peeled Tomatoes: The star of this show.
- Coconut Milk: Makes the best creamy dairy-free soups. Go with full-fat for the richest flavor, or low-fat if grams of fat are a concern for you.
- Vegetable Broth: Buy low-sodium, if possible, or make your own from veg scraps! You can also use Yondu diluted with water.
- Brown Rice: Adds fiber and protein, plus minerals like iron and magnesium. If you need to prioritize speed over nutrients, use white rice instead and shave down ~20 minutes of cooking time.
- Fresh Basil: Do not sub with dried.
How to Make Coconut Milk Tomato Soup
Sauté the Aromatics: Begin by cooking the onions and carrots with olive oil and salt until soft, about 8 minutes. Then stir in the garlic, oregano, and tomato paste, and cook for 30 seconds more.
Add the Tomatoes and Liquids: Add the canned tomatoes with their juice, veg broth, and coconut milk. Cover and bring to a boil. Then add the rice, reduce the heat to low, and simmer gently until the rice is cooked through, about 40 minutes.
Purée the Soup: When the rice is done, turn the heat off and add the basil. Using an immersion blender, purée until smooth. (See recipe card below for standard upright blender instructions.)
About Immersion Blenders
- Safer for hot liquids than a standard upright blender. (See the safety note in the recipe card below.)
- Space-efficient, easily fitting in any drawer/cabinet.
- Easy to use, since you put it directly in the pot and there’s no need for that messy, pot-to-blender transfer that results in splatters of hot soup everywhere.
How to Make This Without a Blender
Don’t have any kind of blender at home? Swap out the whole peeled tomatoes for a 28-ounce can of crushed tomatoes and skip the blending. Your soup won’t have the same creamy texture, but the flavors will be the similar.
How to Serve and Store Vegan Tomato Soup
I like to top this cream of tomato soup with a swirl of olive oil, plus black pepper and extra basil. I also love adding something crunchy to creamy soups, like pumpkin seeds, croutons, or shiitake “bacon” if I’m feeling fancy. You can store this in the fridge for up to 5 days (it’s perfect for meal prep!), or freeze it for up to 3 months (thaw fully in the fridge before reheating).
More creamy vegan soups…
Let me know if you try this recipe! Give it a rating below and leave a comment, and don’t forget to tag @thenewbaguette on Instagram with your creation.
The Full RecipePrint
This creamy vegan tomato-basil soup relies on the convenience of canned tomatoes and the richness of coconut milk.
- 2 tablespoons extra virgin olive oil
- 3 small carrots, peeled and diced (about 1 cup)
- 1 medium yellow onion, diced
- 1/4 teaspoon fine sea salt, plus more to taste
- 3 medium garlic cloves, minced
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano or Italian seasoning
- One 13-ounce can full-fat unsweetened coconut milk
- 4 cups mushroom or vegetable broth
- One 28-ounce can whole peeled tomatoes
- Freshly ground black pepper, to taste
- 3/4 cup brown rice* (see note below), rinsed in a mesh strainer
- About 10 large basil leaves
- In a large heavy-bottomed pot, heat 2 tablespoon oil over medium-low heat. Add the onions and carrots with 1/4 teaspoon salt, and cook until the vegetables are soft and the onion is translucent, 8 to 10 minutes.
- Stir in 3 minced garlic cloves, 2 tablespoons tomato paste, and 1 teaspoon dried oregano, and cook for 30 seconds more.
- Add the coconut milk and 4 cups broth. Tear the tomatoes into rough chunks and add them to the pot with all the juice from the can. Season with lots of black pepper. Cover tightly with a lid and bring to a boil.
- Reduce the heat to low and add the rinsed 3/4 cup rice. Simmer gently with the lid ajar until the rice is cooked through, about 40 minutes. Stir occasionally to make sure the rice isn’t sticking to the bottom.
- Turn the heat off and add the basil. Using an immersion blender, puree until smooth*. Season to taste with salt.
- Brown rice has fiber and protein, plus minerals like iron and magnesium. If you need to prioritize speed over nutrients, use white rice instead and shave down ~20 minutes of cooking time.
- If using a standard upright blender, purée in two batches. Remember to take out the removable center of the lid beforehand and cover the opening loosely with a kitchen towel while blending. If the steam gets trapped inside, the lid will blow off, potentially staining your kitchen and causing skin burns.
- Serving Size: 1/6 of the recipe
- Calories: 315
- Fat: 20 g
- Carbohydrates: 31.8 g
- Fiber: 4.4 g
- Protein: 5 g
Keywords: creamy, vegan, tomato, soup, coconut milk