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Soup

Condensed Rice Soup

A canned soup made from rice, tomato pulp, butter, sugar, flour, onions, garlic, spices, and processed at 240°F.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Condensed Rice Soup

Ingredients

Directions

Make the soup

  1. Combine butter and tomato pulp in a kettle and bring to a boil.

  2. Add chopped onions and garlic, then simmer for one hour, adding water as needed to replace evaporation.

  3. Halfway through cooking, add bay leaves.

  4. Ten minutes before finishing, stir in salt, sugar, and ground white pepper.

  5. Two minutes before the end, mix flour with water and add it along with powdered cinnamon; boil for two minutes.

Process and can

  1. Turn off the heat, run the mixture through a rotary pulper or shaker, then place in cans, cap, tip, and process No. 3 cans for 45 minutes at 240°F (115°C).

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.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + garlictop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Tomato + garlictop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

  4. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Rice + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together10,433 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Tomato pulp
Forms the liquid base and gives the soup its body, acidity and colour.
Butter
Adds fat that carries flavour and gives a rounder, richer mouthfeel.
Flour
Thickens the soup as its starch swells and sets when boiled with water.
Sugar
Adds sweetness that balances the sharpness of the tomato.
Chopped onions
Contribute savoury sweetness and aroma as they soften during simmering.

The step that matters

Processing the cans at 240°F for 45 minutes. Tomato-based soup is low in acid, so the cans need enough sustained heat to penetrate the contents fully. Shorter or cooler processing can leave the centre under-heated, which is why the time and temperature should be followed exactly.

Swap the white pepper

How well each one fits the dish's main ingredients (rice, tomato, butter, sugar, flour, onion, garlic):

  1. Cuminfits better
  2. Turmericfits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against rice, tomato, butter, sugar, flour, onion, garlic. Candidates are from the same food group and used in at least 100 recipes.

“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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