Sous Vide Tomato-Tarragon Bisque

We love tomato soup (though sometimes it’s just an excuse to also eat grilled cheese sandwich). This sous-vide tomato-tarragon bisque, however, needs nothing but a spoon (and maybe a piece of crusty baguette).

Author

feedmecreative

Prep Time: 00:00

Recipe Time: 01:01

Temperature : 185F / 85C

Ingredients

• 28-ounce can crushed tomatoes (preferably high quality, such as San Marzano)
• ½ white onion, finely diced
• 1 carrot, peeled and finely diced
• 1 stalk celery, peeled and finely diced
• 1 tablespoon garlic salt
• 1 teaspoon red pepper flakes
• 2 dried bay leaves
• ½ cup loosely packed fresh tarragon
• ¼ cup extra-virgin olive oil
• Kosher salt and freshly cracked black pepper, as needed

Directions

1. Set the Anova Sous Vide Precision Cooker to 185°F (85°C). Seal the tomatoes, onion, carrot, celery, olive oil, garlic salt, pepper flakes and bay leaves. Cook for 1 hour.

Finishing Steps

1. If you prefer a smoother soup, carefully pour the mixture into a blender or food processor and blend for about 30 seconds.
2. Serve immediately with croutons, crusty bread, or grilled cheese sandwich. You can also cool and refrigerate for up to 2 days or freeze up to one month.