Sous Vide Tomato-Tarragon Bisque

Ingredients for 4

• 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

• Step 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

• Step 0

  If you prefer a smoother soup, carefully pour the mixture into a blender or food processor and blend for about 30 seconds.

• Step 1

  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.

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