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Playing Geoffrey Zakarian's Tomato Soup

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


Serves: 4


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.