Once you know how to make this easy homemade tomato sauce , you’ll want to use it in everything! Roasted garlic and fresh, sun-ripened tomatoes are a match made in heaven.
After experiencing tomato sauce in Italy for the first time, I was blown away by the flavour difference between the Italian version and what I was used to eating at home. I knew then that I would have to start making it from scratch.
Friends, this homemade tomato sauce recipe will change the way you make your pasta, pizza, even your tomato soup. You will want to spoon it from the pot right into your mouth, it’s just that good.
I make no claims that this is “authentic” in any way, but I do promise that it is insanely delicious.
Why You’ll Love This Homemade Tomato Sauce Recipe
- Layers of flavour . Tomato sauce is simple on its face, but a GOOD tomato sauce has layers of complexity and this recipe delivers. From the caramelized garlic to the bright red wine vinegar and ample amount of basil, this sauce has a depth of flavour that is unparalleled.
- Versatile . You’ll love how versatile this homemade tomato sauce is. Add it to your pasta for an easy weeknight dinner, spread it on pizza dough , or even use it as a base for soups and stews. The possibilities are endless!
- Great for meal prep . This recipe makes a big batch of sauce, so you can have it on hand for future meals. It also freezes well, so make a double batch and save some for later.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You’ll need a whole head of garlic, but don’t panic! Roasting mellows the garlic flavour a great deal, so it doesn’t overpower this homemade tomato sauce.
- Extra-Virgin Olive Oil
- Onions – These help form the base of flavour in your sauce.
- Red wine vinegar – A touch of vinegar adds some brightness.
- Tomatoes – I like to use ripe plummy tomatoes like Roma, as they have fewer seeds.
- Salt and pepper
- Dried oregano – Or use chopped fresh oregano if you happen to have it on hand.
- Fresh parsley
- Fresh basil – You can mince this finely so it’s evenly distributed, for slice it for more concentrated bursts of basil flavour.
Do I Need to Peel Tomatoes to Make Tomato Sauce?
Because I puree the tomato sauce with a blender , I leave the skin on my tomatoes. Peeling tomatoes is a bit tedious, but if you prefer not to eat your sauce with any bits of peel in it, then you can cut an X into the end of each tomato, submerge them in boiling water for a minute, then transfer them to an ice bath before peeling.
How to Make Homemade Tomato Sauce
- Roast the garlic . You can make roasted garlic in the oven or try air fryer roasted garlic .
- Sauté the onion . Warm the olive oil in a large pot set over medium-high heat. Once it’s shimmering, add the onion and cook for about 5 minutes or until golden brown, stirring often.
- Add the tomatoes . Stir the vinegar into the pot, followed by the tomatoes. Cover and cook for 8 minutes.
- Season . Reduce the heat to medium and stir in the salt, pepper, oregano, parsley, and roasted garlic.
- Simmer . Reduce the heat to medium low and simmer, partially covered, for 30 minutes or up to an hour.
- Puree . Remove the pot from the heat and blend the sauce with an immersion blender .
- Finish . Stir in the basil. Serve homemade tomato sauce right away, or store it in the refrigerator or freezer.
Tips for Success
- Get a head start. You can roast the garlic a day or two before making homemade tomato sauce and refrigerate it until you’re ready to start on this recipe.
- No immersion blender? No problem . If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- Add the basil last . Basil has such a strong flavour and scent, but it loses that during the simmering process. For best results, always add it at the end of the cooking time.
- Allow the sauce to cool . You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop.
Variations
- Feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use red wine or even white wine instead of the red wine vinegar.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
- After blending the sauce, you can stir in olives, capers, sautéed mushrooms, or sautéed green bell peppers for extra flavour and texture.
Serving Suggestions
Spoon this homemade tomato sauce over vegan spaghetti and meatballs or use it for vegetable lasagna , vegan stuffed shells , or vegan chicken parm sandwiches . Don’t forget the roasted garlic bread to sop up every last bit from your plate!
How to Store
Refrigerate homemade tomato sauce in mason jars for 5 to 10 days. Reheat on the stovetop over medium heat.
Can I Freeze This Recipe?
I love stocking this homemade tomato sauce in the freezer! You can freeze it in airtight containers or freezer bags; lay them flat in the freezer and you can stack them to maximize space. They’ll keep for up to 6 months.
Thaw freezer bags of sauce in a bowl of hot water or in the refrigerator overnight, then reheat according to the instructions above.
More Kitchen Basics Recipes
- Vegan Sour Cream
- How to Make Vegetable Broth with Veggie Scraps
- Vegan Butter
- How to Caramelize Onions
- How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
Ingredients
- 1 large head garlic , about 10 cloves + drizzle of olive oil
- 2 tablespoons extra virgin olive oil or virgin olive oil
- 2 medium yellow onions , chopped
- 1 tablespoon red wine vinegar
- 5 lbs. fresh ripe plummy tomatoes , washed, stems removed and chopped
- 1 1/4 teaspoons freshly ground sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 bunch fresh basil , chopped (use as much or as little as you like, but don’t go over like 1/4 cup)
Instructions
- Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven. You can do this ahead of time if you’d like, or while the other ingredients are cooking.
- In a pot over medium high heat, heat the olive oil. When oil begins to shimmer, add in the chopped onion and sauté until translucent, about 5 minutes, stirring often. The onions should be golden and shimmering. Add the red wine vinegar and stir into the onions. Add in the chopped tomatoes and stir everything together. Cover the pot with lid and increase heat to medium high. Steam the tomatoes for 8 minutes – this will soften the tomatoes, help them to break down and allow more flavour to be infused into them. They will not burn since a lot of liquid will be released, but you can still check every few minutes to ensure.
- Remove the pot and reduce heat to medium. Add the salt, pepper, oregano and parsley and stir everything in to combine. Squeeze the roasted garlic cloves into the tomato mixture. It will be butter soft, so you can just squeeze them out of the skins. Stir together again.
- Reduce heat to medium low (should be simmering) and place pot cover back on slightly but not to completely cover the pot. Simmer the sauce for 30 minutes up to an hour, if desired. The skins should dissolve right off the tomatoes, and all the ingredients should be extremely soft and combined. Remove pot from heat and blend the sauce with your immersion blender until completely blended through. Add in the chopped basil and stir in.
- Allow sauce to cool. You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop. Place in mason jars and store in the fridge. Enjoy!!
Notes
- This recipe is vegan and gluten free. Prep time doesn’t include the roasted garlic timing. You can make it at the same time, or ahead of time.
- You can feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use fresh red wine or even white wine instead of the red wine vinegar.
- If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
Once you know how to make this easy homemade tomato sauce , you’ll want to use it in everything! Roasted garlic and fresh, sun-ripened tomatoes are a match made in heaven.
After experiencing tomato sauce in Italy for the first time, I was blown away by the flavour difference between the Italian version and what I was used to eating at home. I knew then that I would have to start making it from scratch.
Friends, this homemade tomato sauce recipe will change the way you make your pasta, pizza, even your tomato soup. You will want to spoon it from the pot right into your mouth, it’s just that good.
I make no claims that this is “authentic” in any way, but I do promise that it is insanely delicious.
Why You’ll Love This Homemade Tomato Sauce Recipe
- Layers of flavour . Tomato sauce is simple on its face, but a GOOD tomato sauce has layers of complexity and this recipe delivers. From the caramelized garlic to the bright red wine vinegar and ample amount of basil, this sauce has a depth of flavour that is unparalleled.
- Versatile . You’ll love how versatile this homemade tomato sauce is. Add it to your pasta for an easy weeknight dinner, spread it on pizza dough , or even use it as a base for soups and stews. The possibilities are endless!
- Great for meal prep . This recipe makes a big batch of sauce, so you can have it on hand for future meals. It also freezes well, so make a double batch and save some for later.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You’ll need a whole head of garlic, but don’t panic! Roasting mellows the garlic flavour a great deal, so it doesn’t overpower this homemade tomato sauce.
- Extra-Virgin Olive Oil
- Onions – These help form the base of flavour in your sauce.
- Red wine vinegar – A touch of vinegar adds some brightness.
- Tomatoes – I like to use ripe plummy tomatoes like Roma, as they have fewer seeds.
- Salt and pepper
- Dried oregano – Or use chopped fresh oregano if you happen to have it on hand.
- Fresh parsley
- Fresh basil – You can mince this finely so it’s evenly distributed, for slice it for more concentrated bursts of basil flavour.
Do I Need to Peel Tomatoes to Make Tomato Sauce?
Because I puree the tomato sauce with a blender , I leave the skin on my tomatoes. Peeling tomatoes is a bit tedious, but if you prefer not to eat your sauce with any bits of peel in it, then you can cut an X into the end of each tomato, submerge them in boiling water for a minute, then transfer them to an ice bath before peeling.
How to Make Homemade Tomato Sauce
- Roast the garlic . You can make roasted garlic in the oven or try air fryer roasted garlic .
- Sauté the onion . Warm the olive oil in a large pot set over medium-high heat. Once it’s shimmering, add the onion and cook for about 5 minutes or until golden brown, stirring often.
- Add the tomatoes . Stir the vinegar into the pot, followed by the tomatoes. Cover and cook for 8 minutes.
- Season . Reduce the heat to medium and stir in the salt, pepper, oregano, parsley, and roasted garlic.
- Simmer . Reduce the heat to medium low and simmer, partially covered, for 30 minutes or up to an hour.
- Puree . Remove the pot from the heat and blend the sauce with an immersion blender .
- Finish . Stir in the basil. Serve homemade tomato sauce right away, or store it in the refrigerator or freezer.
Tips for Success
- Get a head start. You can roast the garlic a day or two before making homemade tomato sauce and refrigerate it until you’re ready to start on this recipe.
- No immersion blender? No problem . If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- Add the basil last . Basil has such a strong flavour and scent, but it loses that during the simmering process. For best results, always add it at the end of the cooking time.
- Allow the sauce to cool . You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop.
Variations
- Feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use red wine or even white wine instead of the red wine vinegar.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
- After blending the sauce, you can stir in olives, capers, sautéed mushrooms, or sautéed green bell peppers for extra flavour and texture.
Serving Suggestions
Spoon this homemade tomato sauce over vegan spaghetti and meatballs or use it for vegetable lasagna , vegan stuffed shells , or vegan chicken parm sandwiches . Don’t forget the roasted garlic bread to sop up every last bit from your plate!
How to Store
Refrigerate homemade tomato sauce in mason jars for 5 to 10 days. Reheat on the stovetop over medium heat.
Can I Freeze This Recipe?
I love stocking this homemade tomato sauce in the freezer! You can freeze it in airtight containers or freezer bags; lay them flat in the freezer and you can stack them to maximize space. They’ll keep for up to 6 months.
Thaw freezer bags of sauce in a bowl of hot water or in the refrigerator overnight, then reheat according to the instructions above.
More Kitchen Basics Recipes
- Vegan Sour Cream
- How to Make Vegetable Broth with Veggie Scraps
- Vegan Butter
- How to Caramelize Onions
- How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
Ingredients
- 1 large head garlic , about 10 cloves + drizzle of olive oil
- 2 tablespoons extra virgin olive oil or virgin olive oil
- 2 medium yellow onions , chopped
- 1 tablespoon red wine vinegar
- 5 lbs. fresh ripe plummy tomatoes , washed, stems removed and chopped
- 1 1/4 teaspoons freshly ground sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 bunch fresh basil , chopped (use as much or as little as you like, but don’t go over like 1/4 cup)
Instructions
- Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven. You can do this ahead of time if you’d like, or while the other ingredients are cooking.
- In a pot over medium high heat, heat the olive oil. When oil begins to shimmer, add in the chopped onion and sauté until translucent, about 5 minutes, stirring often. The onions should be golden and shimmering. Add the red wine vinegar and stir into the onions. Add in the chopped tomatoes and stir everything together. Cover the pot with lid and increase heat to medium high. Steam the tomatoes for 8 minutes – this will soften the tomatoes, help them to break down and allow more flavour to be infused into them. They will not burn since a lot of liquid will be released, but you can still check every few minutes to ensure.
- Remove the pot and reduce heat to medium. Add the salt, pepper, oregano and parsley and stir everything in to combine. Squeeze the roasted garlic cloves into the tomato mixture. It will be butter soft, so you can just squeeze them out of the skins. Stir together again.
- Reduce heat to medium low (should be simmering) and place pot cover back on slightly but not to completely cover the pot. Simmer the sauce for 30 minutes up to an hour, if desired. The skins should dissolve right off the tomatoes, and all the ingredients should be extremely soft and combined. Remove pot from heat and blend the sauce with your immersion blender until completely blended through. Add in the chopped basil and stir in.
- Allow sauce to cool. You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop. Place in mason jars and store in the fridge. Enjoy!!
Notes
- This recipe is vegan and gluten free. Prep time doesn’t include the roasted garlic timing. You can make it at the same time, or ahead of time.
- You can feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use fresh red wine or even white wine instead of the red wine vinegar.
- If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
Once you know how to make this easy homemade tomato sauce , you’ll want to use it in everything! Roasted garlic and fresh, sun-ripened tomatoes are a match made in heaven.
After experiencing tomato sauce in Italy for the first time, I was blown away by the flavour difference between the Italian version and what I was used to eating at home. I knew then that I would have to start making it from scratch.
Friends, this homemade tomato sauce recipe will change the way you make your pasta, pizza, even your tomato soup. You will want to spoon it from the pot right into your mouth, it’s just that good.
I make no claims that this is “authentic” in any way, but I do promise that it is insanely delicious.
Why You’ll Love This Homemade Tomato Sauce Recipe
- Layers of flavour . Tomato sauce is simple on its face, but a GOOD tomato sauce has layers of complexity and this recipe delivers. From the caramelized garlic to the bright red wine vinegar and ample amount of basil, this sauce has a depth of flavour that is unparalleled.
- Versatile . You’ll love how versatile this homemade tomato sauce is. Add it to your pasta for an easy weeknight dinner, spread it on pizza dough , or even use it as a base for soups and stews. The possibilities are endless!
- Great for meal prep . This recipe makes a big batch of sauce, so you can have it on hand for future meals. It also freezes well, so make a double batch and save some for later.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Garlic – You’ll need a whole head of garlic, but don’t panic! Roasting mellows the garlic flavour a great deal, so it doesn’t overpower this homemade tomato sauce.
- Extra-Virgin Olive Oil
- Onions – These help form the base of flavour in your sauce.
- Red wine vinegar – A touch of vinegar adds some brightness.
- Tomatoes – I like to use ripe plummy tomatoes like Roma, as they have fewer seeds.
- Salt and pepper
- Dried oregano – Or use chopped fresh oregano if you happen to have it on hand.
- Fresh parsley
- Fresh basil – You can mince this finely so it’s evenly distributed, for slice it for more concentrated bursts of basil flavour.
Do I Need to Peel Tomatoes to Make Tomato Sauce?
Because I puree the tomato sauce with a blender , I leave the skin on my tomatoes. Peeling tomatoes is a bit tedious, but if you prefer not to eat your sauce with any bits of peel in it, then you can cut an X into the end of each tomato, submerge them in boiling water for a minute, then transfer them to an ice bath before peeling.
How to Make Homemade Tomato Sauce
- Roast the garlic . You can make roasted garlic in the oven or try air fryer roasted garlic .
- Sauté the onion . Warm the olive oil in a large pot set over medium-high heat. Once it’s shimmering, add the onion and cook for about 5 minutes or until golden brown, stirring often.
- Add the tomatoes . Stir the vinegar into the pot, followed by the tomatoes. Cover and cook for 8 minutes.
- Season . Reduce the heat to medium and stir in the salt, pepper, oregano, parsley, and roasted garlic.
- Simmer . Reduce the heat to medium low and simmer, partially covered, for 30 minutes or up to an hour.
- Puree . Remove the pot from the heat and blend the sauce with an immersion blender .
- Finish . Stir in the basil. Serve homemade tomato sauce right away, or store it in the refrigerator or freezer.
Tips for Success
- Get a head start. You can roast the garlic a day or two before making homemade tomato sauce and refrigerate it until you’re ready to start on this recipe.
- No immersion blender? No problem . If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- Add the basil last . Basil has such a strong flavour and scent, but it loses that during the simmering process. For best results, always add it at the end of the cooking time.
- Allow the sauce to cool . You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop.
Variations
- Feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use red wine or even white wine instead of the red wine vinegar.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
- After blending the sauce, you can stir in olives, capers, sautéed mushrooms, or sautéed green bell peppers for extra flavour and texture.
Serving Suggestions
Spoon this homemade tomato sauce over vegan spaghetti and meatballs or use it for vegetable lasagna , vegan stuffed shells , or vegan chicken parm sandwiches . Don’t forget the roasted garlic bread to sop up every last bit from your plate!
How to Store
Refrigerate homemade tomato sauce in mason jars for 5 to 10 days. Reheat on the stovetop over medium heat.
Can I Freeze This Recipe?
I love stocking this homemade tomato sauce in the freezer! You can freeze it in airtight containers or freezer bags; lay them flat in the freezer and you can stack them to maximize space. They’ll keep for up to 6 months.
Thaw freezer bags of sauce in a bowl of hot water or in the refrigerator overnight, then reheat according to the instructions above.
More Kitchen Basics Recipes
- Vegan Sour Cream
- How to Make Vegetable Broth with Veggie Scraps
- Vegan Butter
- How to Caramelize Onions
- How To Cook Tofu 101 + Best Tips on Making the Most Delicious Tofu
Ingredients
- 1 large head garlic , about 10 cloves + drizzle of olive oil
- 2 tablespoons extra virgin olive oil or virgin olive oil
- 2 medium yellow onions , chopped
- 1 tablespoon red wine vinegar
- 5 lbs. fresh ripe plummy tomatoes , washed, stems removed and chopped
- 1 1/4 teaspoons freshly ground sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 bunch fresh basil , chopped (use as much or as little as you like, but don’t go over like 1/4 cup)
Instructions
- Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven. You can do this ahead of time if you’d like, or while the other ingredients are cooking.
- In a pot over medium high heat, heat the olive oil. When oil begins to shimmer, add in the chopped onion and sauté until translucent, about 5 minutes, stirring often. The onions should be golden and shimmering. Add the red wine vinegar and stir into the onions. Add in the chopped tomatoes and stir everything together. Cover the pot with lid and increase heat to medium high. Steam the tomatoes for 8 minutes – this will soften the tomatoes, help them to break down and allow more flavour to be infused into them. They will not burn since a lot of liquid will be released, but you can still check every few minutes to ensure.
- Remove the pot and reduce heat to medium. Add the salt, pepper, oregano and parsley and stir everything in to combine. Squeeze the roasted garlic cloves into the tomato mixture. It will be butter soft, so you can just squeeze them out of the skins. Stir together again.
- Reduce heat to medium low (should be simmering) and place pot cover back on slightly but not to completely cover the pot. Simmer the sauce for 30 minutes up to an hour, if desired. The skins should dissolve right off the tomatoes, and all the ingredients should be extremely soft and combined. Remove pot from heat and blend the sauce with your immersion blender until completely blended through. Add in the chopped basil and stir in.
- Allow sauce to cool. You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop. Place in mason jars and store in the fridge. Enjoy!!
Notes
- This recipe is vegan and gluten free. Prep time doesn’t include the roasted garlic timing. You can make it at the same time, or ahead of time.
- You can feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use fresh red wine or even white wine instead of the red wine vinegar.
- If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
Homemade Tomato Sauce
Ingredients
- 1 large head garlic about 10 cloves + drizzle of olive oil
- 2 tablespoons extra virgin olive oil or virgin olive oil
- 2 medium yellow onions chopped
- 1 tablespoon red wine vinegar
- 5 lbs. fresh ripe plummy tomatoes washed, stems removed and chopped
- 1 1/4 teaspoons freshly ground sea salt
- 3/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried oregano or 1 tablespoon chopped fresh oregano
- 1/4 cup chopped fresh parsley
- 1 bunch fresh basil chopped (use as much or as little as you like, but don’t go over like 1/4 cup)
Instructions
- Preheat oven to 450 ° F/ 230° C. Cut off the top of the head of garlic, with the cloves still connected, but just enough to expose them a bit. Place in some foil and drizzle a little bit of olive oil over the top. Wrap the foil around the garlic, and roasted for 45 minutes in the oven. You can do this ahead of time if you’d like, or while the other ingredients are cooking.
- In a pot over medium high heat, heat the olive oil. When oil begins to shimmer, add in the chopped onion and sauté until translucent, about 5 minutes, stirring often. The onions should be golden and shimmering. Add the red wine vinegar and stir into the onions. Add in the chopped tomatoes and stir everything together. Cover the pot with lid and increase heat to medium high. Steam the tomatoes for 8 minutes - this will soften the tomatoes, help them to break down and allow more flavour to be infused into them. They will not burn since a lot of liquid will be released, but you can still check every few minutes to ensure.
- Remove the pot and reduce heat to medium. Add the salt, pepper, oregano and parsley and stir everything in to combine. Squeeze the roasted garlic cloves into the tomato mixture. It will be butter soft, so you can just squeeze them out of the skins. Stir together again.
- Reduce heat to medium low (should be simmering) and place pot cover back on slightly but not to completely cover the pot. Simmer the sauce for 30 minutes up to an hour, if desired. The skins should dissolve right off the tomatoes, and all the ingredients should be extremely soft and combined. Remove pot from heat and blend the sauce with your immersion blender until completely blended through. Add in the chopped basil and stir in.
- Allow sauce to cool. You can serve the sauce immediately if desired, but after a night in the fridge, the flavours really develop. Place in mason jars and store in the fridge. Enjoy!!
Notes
- This recipe is vegan and gluten free. Prep time doesn’t include the roasted garlic timing. You can make it at the same time, or ahead of time.
- You can feel free to switch up the herbs if you’d like; more of some, less of others or even new herbs. It’s up to you!
- You can use fresh red wine or even white wine instead of the red wine vinegar.
- If don’t have an immersion blender, allow the mixture to cool completely and then blend it in a blender.
- The tomatoes we used were naturally sweet, but if you want, you can add a tablespoon of sugar to the sauce to balance out the acidity.
Nutrition
Homemade Tomato Sauce https://jessicainthekitchen.com/homemade-tomato-sauce-roasted-garlic-easy/ April 1, 2024
Rich, creamy tomato soup is delicious on its own, but with cheesy croutons ?! Now it’s next level tasty! This quick, easy soup packs in big flavours with minimal time and effort.
Growing up, tomato bisque was my favourite soup. I’m now a fan of all kinds of soups, from roasted cauliflower soup , to lentil soup , and even mushroom soup , but creamy tomato soup still has a special place in my heart.
My homemade (and vegan!) creamy tomato soup recipe is like a hug for your soul with that signature slightly sweet, slightly tangy flavour and rich, creamy texture. Then, as if that wasn’t already enough, it’s topped with some cheesy croutons.
And when I say cheesy croutons, let’s be clear: I’m talking mini grilled cheeses on top. Oh. Yes. If you’re looking for a comfort food meal to nourish you body and soul, it doesn’t get much better than this!
Why You’ll Love This Creamy Tomato Soup With Cheesy Croutons Recipe
- Vegan . The creamy soup gets its velvety texture from cashew cream, while you can use your favourite melty plant-based cheese to make the grilled cheese croutons.
- Simple ingredients. This recipe is a testament to the power of simple, wholesome ingredients coming together to create something truly magical.
- Quick and easy. No need to simmer for hours on end to develop complex flavour—this tomato soup is perfect for a weeknight dinner.
- Hearty comfort food. Not only is it warm and delicious, but this soup is also satisfying thanks to the cashew cream and cheesy croutons.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Olive oil
- Mirepoix – Yellow onion, carrot, and celery form the base of flavour for our creamy tomato soup.
- Garlic – A key player in any tomato bisque worth its salt, I add plenty of garlic cloves here!
- Tomatoes – Since these are the star the soup, ensure that you get the best tomatoes you can find. Using large, juicy tomatoes is great. You can also use high-quality canned tomatoes!
- Raw sugar/ coconut sugar – Just a bit cuts the acidity.
- Dried oregano
- Salt and pepper
- Vegetable broth – I use my homemade vegetable broth , which is easy to make from kitchen scraps!
- Cashew cream – Cashew cream really helps to balance out the acidity of the tomatoes and adds a delightfully creamy touch to the soup. Don’t skip this step! If you have vegan heavy cream on hand, you could also use it here.
How to Make Creamy Tomato Soup With Cheesy Croutons
- Cook the mirepoix . Warm the oil in a large, deep pot over medium-high heat. Stir in the onions, carrot, celery, and garlic and sweat for about 8 minutes, or until softened.
- Simmer . Stir in the tomatoes, sugar, dried oregano, salt and pepper, followed by the broth. Bring to a boil, then reduce the heat to a simmer. Cook for about 25 minutes.
- Make the grilled cheese croutons. In a grilled cheese maker or skillet, prepare a grill cheese sandwich, then cut it into cubes.
- Puree . Blend the soup in a traditional blender or by using an immersion blender . Season to taste.
- Make it creamy . Stir in the cashew cream, adjusting the amount to your preferences.
- Finish . Divide the creamy tomato soup into bowls, then add the cheesy croutons on top.
Tips for Success
- Blend safely . Puree the soup in two or three batches; always let it cool a bit before transferring it to the blender. Vent the lid slightly to prevent steam build-up and drape a towel over the top of the blender to catch any splatters.
- Get the smoothest soup . A traditional blender will give you the creamiest, smoothest results, but for an easier option, you can use an immersion blender. Just note that your soup will be a bit chunkier.
- Season to taste . Particularly if you use fresh tomatoes, you’ll need to adjust the seasonings after making the soup. If it’s too acidic, for example, add more sugar a pinch at a time until it mellows.
More Creamy Tomato Soup Toppings
- An extra dollop of cashew cream . I find that this gives an extra smooth texture when having your first bites. You can also swirl in vegan sour cream .
- Red pepper flakes. Gavin will tell you to add as much red pepper flakes on top for a spicy kick.
- Fresh herbs. You can also be a purist and chiffonade some basil leaves to sprinkle on the surface.
- A little vegan shredded cheese . Or try homemade vegan Parmesan cheese .
- Crispy chickpeas . Instead of or in addition to the cheesy croutons, float crispy roasted chickpeas on the creamy tomato soup.
Serving Suggestions
Even though there’s already bread in the soup thanks to the croutons, I always want to soak up every last bit of broth from the bowl, so I have my creamy tomato soup with a piece of no-knead bread , olive bread , or vegan dinner rolls .
For a lighter pairing, serve this soup with a salad. Chickpea panzanella salad and easy vegan Caesar salad would both work well with the flavours in this recipe.
How to Store Leftovers
You’ll need to store the grilled cheese croutons separate from the creamy tomato soup. The grilled cheese croutons can be refrigerated for up to 3 days in an airtight container. The soup can be stored in the refrigerator for up to 4 days in an airtight container. To reheat, simply warm the soup on the stovetop or in the microwave, then microwave and add the grilled cheese croutons before serving.
Can I Freeze This Recipe?
The creamy tomato soup can be frozen for up to 3 months in an airtight container. However, the grilled cheese croutons do not freeze well and should be made fresh when serving the soup from frozen. Thaw the soup in the refrigerator overnight before reheating on the stovetop or in the microwave.
More Comforting Vegan Soup Recipes
- Vegan Cheeseburger Soup
- Cabbage Roll Soup
- Tomato Tortellini Soup
- Loaded Potato Soup
- Creamy Vegan Mushroom Wild Rice Soup
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion , diced
- 1 medium carrot , peeled and diced
- 3 stalks celery , diced
- 5 cloves garlic , minced
- 56 ounces fresh or canned tomatoes , chopped, keep liquids
- 3 tablespoons raw sugar/coconut sugar
- 2 teaspoons dried oregano
- salt & pepper to taste , I use ¼ teaspoon sea salt and 1/4 teaspoon ground black pepper
- 4 cups vegetable broth
- 2 tablespoons – ¼ cup cashew cream , or vegan heavy cream
Instructions
- In a large, deep pot over medium-high heat, heat the olive oil.
- Add the onions, carrot, celery and minced garlic. Stir together and allow to sweat for about 8 minutes, to soften and release natural juices from the veggies.
- Add in the tomatoes, sugar, dried oregano and salt and pepper. Stir together. Pour in the vegetable broth and stir again.
- Bring to a boil, and then to a low rolling simmer for 25 minutes, stirring occasionally.
- Scoop out the soup and in a few batches (so you don’t overfill your blender and it doesn’t overflow) pour into your blender. If you have a glass blender, ensure it cools down a bit first!
- Press the soup setting or blend until fully blended out. Pour back into the soup pot and mix the soup together one more time to combine everything. Taste and adjust seasonings if needed.
- Add in the cashew cream (up to 1/4 cup, taste after 2 tablespoons to see if you want more) and stir to combine. Serve the soup and top with your favourite toppings and enjoy!
Cheesy Croutons
- While the soup is simmering, In a grilled cheese maker or on a skillet, prepare grill cheese sandwich to your likening until very crisp. Cut into cubes and add a few to soup immediately before serving.
