Geoffrey Zakarian's Sous-Vide Tomato Soup

by Geoffrey Zakarian 3:00 AM, February 13, 2018

Aired February 13, 2018

Serves 4

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 (28-ounce) can crushed tomatoes, preferably San Marzano
½ yellow onion, finely diced
1 carrot, peeled and finely diced
1 celery stalk, peeled and finely diced
¼ cup extra-virgin olive oil
1 tablespoon sugar
1 tablespoon garlic salt
½ teaspoon celery salt
1 teaspoon crushed red pepper flake
2 bay leaves
½ cup fresh basil leaves, 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.


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