Sous Vide Tomato-Tarragon Bisque

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).

Author

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

Ingredients

• 1 (28-ounce) can crushed tomatoes
• 1/2 white onion, finely diced
• 1 carrot, peeled and finely diced
• 1 stalk celery, peeled and finely diced
• 1/4 cup extra virgin olive oil
• 1 tablespoon garlic salt
• 1 teaspoon crushed red pepper flakes
• 2 bay leaves
• 1/2 cup loosely packed fresh tarragon
• Kosher salt and freshly ground black pepper

Directions

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.