Sous Vide Tomato-Tarragon Bisque


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

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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).
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 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


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 185°F (85°C).

  • Step 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

    • Step 0

      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.

    • Step 1

      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.

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185 F / 85 C Recipe Temp
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