Super-Fresh Sous Vide Tomato Soup


Christina Wylie is an award-winning writer, author, editor, food stylist, recipe creator, entrepreneur and radio host whose work has been featured in The Times & The Sunday Times, Time Out (Melbourne, Sydney, Hong Kong and Dubai), Traveler’s Digest, Fah Thai Magazine, ...

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Recipe Temp 176 F / 80 C
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Delicious and nutritious, this Sous Vide Tomato Soup locks in all the vitamins and flavor. As a versatile recipe, this fresh soup can be eaten as a starter alone or heartier dish with some buttered, crusty bread. Serve and enjoy!

Ingredients for 4

  • 4 cups cored and halved fresh tomatoes

  • 1/2 onion, chopped

  • 1/4 cup fresh basil, plus a few leaves for garnish

  • 2 cloves garlic, minced

  • Salt and freshly ground black pepper

  • 5 tablespoons extra virgin olive oil

  • 5 tablespoons crème fraiche


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 176ºF (80ºC).

  • Step 2

    Combine tomatoes, onion, 1/4 cup basil, and garlic in a large zipper lock or vacuum seal bag. Season to with salt and pepper. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 15 minutes.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Transfer entire contents of the bag to a blender and add the olive oil and crème fraiche. Puree until smooth, about 1 minute. Season to taste with salt and pepper.

    • Step 1

      Garnish soup with additional basil and serve.

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176 F / 80 C Recipe Temp
Recipe Time
Prep Time