Sous Vide Tomato-Tarragon Bisque

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

Directions

• 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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