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Tomato Soup

A simple tomato soup made with stock, tomatoes, sugar, pepper, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Tomato Soup

Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 17,923 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Soup

Ingredients

Directions

Prepare the tomatoes

  1. Stew the tomatoes until soft enough to strain.

  2. Rub the tomatoes through a strainer, discarding the seeds.

Make the soup

  1. Add the strained tomatoes and seasonings to the boiling stock.

  2. Serve with croutons.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Photo for illustrative purposes only · Contact us to use it

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Pepper + tomatotop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Sugar + peppertop 32% of all pairs
    Aroma overlaplow
    Mentioned together19,401 recipes

    Shared aroma: 2-nonenal (fatty, green).

  3. Sugar + tomatotop 33% of all pairs
    Aroma overlaplow
    Mentioned together4,667 recipes

    Shared aroma: beta-damascenone (apple, rose).

Sugar and pepper share little aroma chemistry, yet 19,401 recipes mention both: they likely work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main body, acidity and flavor of the soup once strained.
Stock
Forms the liquid base that carries the tomato and seasonings.
Sugar
Balances the acidity of the tomatoes with a touch of sweetness.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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