Tomato soup

Craving a heartwarming and flavorful tomato soup? This recipe elevates classic tomato soup with a sous vide preparation. By slowly cooking the ingredients, you preserve the pure flavors of the tomatoes, bell peppers, and zucchini. The addition of garlic, sun-dried tomatoes, and a touch of cream completes the dish.

Author	Hannah
People	4
Temperature	88
Cooking time	1 hour and 30 minutes
Prep time	20 minutes

Ingredients

• 400 g (Italian) tomatoes (canned)
• 1 red onion
• 1 red bell pepper
• 1 zucchini
• 50 g sun-dried tomatoes
• 70 g tomato puree
• 100 g fuet
• 4 cloves of garlic
• vegetable stock
• black pepper
• sunflower seeds
• 50 ml cream

Preparation

Preparation

Fill the sous vide container with water and set the temperature to 88°C (190°F). Roughly chop the red onion, garlic, Italian tomatoes, zucchini, and bell pepper. Fill the vacuum bag with all these ingredients and add the tomato paste.

Optional: Grill the zucchini and bell pepper before putting them in the bag. This will give the soup an even more hearty bite.

Yarn

Cook the bag for 1.5 hours at 88 degrees Celsius. Meanwhile, thinly dice the fuet and fry it with the sunflower seeds until golden brown.

Puree

After 1.5 hours, carefully remove the bag from the water bath. Place the contents in a saucepan and puree with an immersion blender or food processor. Add some vegetable stock to achieve the desired consistency.

Kill

Season the soup with a little black pepper. Serve the soup in a bowl with the fuet, pine nuts, sun-dried tomatoes, and a dash of cream.

Use these products

[product=sous-vide-bak]
Choose your size [/product]

[product=ivide-circulator-stick-2-0]
Perfect for this recipe!
[/product]

[product=vacuum bags]
Suitable for sous vide cooking
[/product]