geoffrey zakarian
soups
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

Geoffrey Zakarian's Tomato Soup

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

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.
 

Ingredients

  • 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

Yield

Serves: 4

Preparation

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.