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Tomato Soup

A beef bone broth with rice, tomatoes, allspice, cloves, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Tomato Soup

Why it works: Allspice and clove match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and 7,874 recipes mention both. Both carry estragole, which smells anise, licorice. The science ↓

Tomato Soup

Oven, in the book's wordsA moderate oven

Ingredients

Directions

Make the soup

  1. Boil the beef soup-bone in 3 quarts of water for 1 hour.

  2. Add ½ cup of rice and cook for another hour.

  3. Stir in ½ can (or 1 pint) of fresh tomatoes, 1½ tablespoons of allspice, and 1 tablespoon of whole cloves; cook for another hour.

Finish and serve

  1. Strain the soup through a colander.

  2. Season with salt and pepper, then serve.

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. Allspice + clovetop 1% of all pairs
    Aroma overlapstrong
    Mentioned together7,874 recipes

    Shared aroma: estragole (anise, licorice).

  2. Clove + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Allspice + peppertop 5% of all pairs
    Aroma overlapstrong
    Mentioned together6,395 recipes

    Shared aroma: estragole (anise, licorice).

  4. Rice + tomatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

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

What each ingredient does

Beef soup-bone
Simmered in water to build a rich, savory broth.
Rice
Thickens the broth slightly and adds body as it cooks.
Fresh tomatoes
Add acidity, sweetness and fruity flavor to the broth.
Allspice
Contributes warm, aromatic spice flavor to the soup.
Whole cloves
Add a strong, warm aromatic note to the broth.

Flavor stand-ins for the allspice

How well each one fits the dish's main ingredients (beef, rice, tomato, clove, pepper):

  1. Cinnamonbetter flavor fit
  2. Cuminbetter flavor fit
  3. Oreganobetter flavor fit
  4. Allspicethe original

Fit is the average pairing score against beef, rice, tomato, clove, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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