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Creamy vegan tomato soup in bowls, garnished with basil and olive oil.

Coconut Milk Tomato Soup with Rice

  • Author: Alexandra Shytsman
  • Prep Time: 10 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6-8 servings 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Italian
  • Diet: Vegan


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


  1. 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.
  2. Stir in 3 minced garlic cloves, 2 tablespoons tomato paste, and 1 teaspoon dried oregano, and cook for 30 seconds more.
  3. 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.
  4. 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.
  5. 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

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