Vegan Quick Tomato-Rice Soup Recipe


Vegan and BETTER than the original.
Dairy-Free Vegan recipe of Tomato Soup with Rice, Herbs, and Spices.Enjoy this vegan recipe with all your friends!

Serves: 4 to 6

If you happen to have a leftover pint container of Chinese take-out rice, consider using it in this easy version of the Mediterranean classic.


  • 1 tablespoon extra virgin olive oil
  • 2 tablespoons all-purpose flour
  • 4 cups no-salt-added canned tomato sauce
  • 2 cups low-sodium vegetable broth or water, plus additional, as necessary
  • ½ tablespoon sugar
  • 1 teaspoon onion powder
  • ½ teaspoon salt, or to taste
  • Freshly ground black pepper, to taste
  • 1 medium zucchini (about 6 ounces), coarsely chopped
  • 2 cups cooked white or brown rice
  • 2 tablespoons chopped fresh basil


  1. In a large saucepan or medium stockpot, heat the oil over medium-low heat. Add the flour and cook, stirring constantly, until lightly browned, 3 to 5 minutes.
  2. Gradually whisk in the tomato sauce, broth, sugar, onion powder, salt, and pepper. Add the zucchini and bring to a simmer over medium-high heat, stirring constantly.
  3. Reduce the heat to low and cook, uncovered, stirring occasionally, 15 minutes.
  4. Add the rice and cook, stirring, until heated through, about 3 minutes, adding additional broth or water if a thinner consistency is desired.
  5. Stir in the basil and serve hot.

Per serving:

  • Calories 294
  • Protein 13g
  • Total Fat 4g
  • Sat. Fat 1g
  • Cholesterol 0mg ate 51g
  • Carbohydrate 51g
  • Dietary Fiber 6g
  • Sodium 594mg

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