Warm the olive oil in a large, heavy bottomed pot set over medium heat. Add the onion and carrots, and cook, stirring occasionally, until softened, about 6-7 minutes.
Add the garlic, pepper, dried herbs and paprika to the pot. Sprinkle everything with 1/2 teaspoon of salt and cook for an additional minute.
With a wooden spoon, push the veggies to the side and add the tomato paste to the bottom of the pot. Let it cook for a minute or two, then stir to incorporate the vegetables.
Pour in the crushed tomatoes and vegetable stock. Stir and partially cover the pot with a lid. Simmer for about 30 minutes. Add the rice (this helps thicken the soup and makes it a little more filling) and the maple syrup. Cook for 10 more minutes.
Remove the soup from the heat and cool slightly. Purée until smooth with an immersion blender, OR transfer to a high speed blender and puree until smooth.
To finish the soup, stir in the coconut cream, apple cider vinegar and 1/2 teaspoon of sea salt. Stir and taste. Adjust seasonings to taste, adding more cream or more salt, depending on your preference.
Serve hot with crusty bread, croutons or crackers.
Notes
The ingredient list may be lengthy, but this soup is not complicated to prepare. Each ingredient plays an important roll in a flavourful, well-balanced and nourishing tomato soup with a great texture.