Sous vide allows control over recipes from a very precise approach, yielding consistent and intense results in Zakarian’s restaurants. The simple preparation of combining ingredients in the bag and blending to finish is hassle-free and user-friendly.
- 1 tomatoes, (28-ounce) can crushed, preferably San Marzano
- 1/2 yellow onion, finely diced
- 1 carrot, peeled and finely diced
- 1 stalk celery, peeled and finely diced
- 1/4 cup olive oil, extra-virgin
- 1 tablespoon sugar
- 1 tablespoon garlic salt
- 1/2 teaspoon celery salt
- 1 teaspoon red pepper flake, crushed
- 2 bay leaves
- 1/2 cup basil leaves, fresh, thinly sliced
- Kosher salt and freshly ground black pepper, as needed
Set sous vide circulator to 185°F to preheat water. Combine all ingredients, except fresh basil, in a sealable bag. Place bag into preheated water, clip to side of pot, and cook, fully submerged, for 1 hour 30 minutes.
Once cooked, discard bay leaves, and pour contents into a blender with 1 cup water. (This may be done in small batches; do not fill the blender more than halfway at a time.) Blend to a smooth consistency.
Season soup with salt and black pepper to taste. Garnish soup with fresh basil.