Sous Vide Tomato-Tarragon Bisque

Anova Culinary

Sometimes tomato soup is 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).


Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:15

Recipe Time: 01:00

Temperature : 185F / 85C



  1. Set the Anova Sous Vide Precision Cooker to 185°F (85°C).
  2. Combine the tomatoes, onion, carrot, celery, olive oil, garlic salt, red pepper flakes, and bay leaves in a large zipper lock bag. Seal the bag using the water immersion technique and place in the water bath. Set the timer for 1 hour.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Season to taste with salt and pepper. If you prefer a chunky soup, divide the contents of the bag between 4 serving bowls. If you prefer a smoother soup, transfer entire contents of the bag to a blender and puree until smooth, about 1 minute. Divide between serving bowls.
  2. Garnish with tarragon and 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.