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Cream of Tomato Soup From Canned Tomato Pulp

A tomato soup made with canned tomato pulp, milk, butter, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream of Tomato Soup From Canned Tomato Pulp

Ingredients

Directions

Make the tomato base

  1. In a kettle, combine the tomato pulp, baking soda, salt, pepper, and sugar.

  2. Bring to a boil and cook for 7 minutes.

Combine and serve

  1. In another kettle, simmer the milk and butter for 7 minutes.

  2. Add the tomato mixture to the milk mixture and boil for 5 minutes.

  3. Serve hot.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sugar + buttertop 17% of all pairs
    Smell alikemoderate
    Cooked together98,233 recipes

    Shared aroma: guaiacol (smoky, sweet).

  5. Sugar + milktop 18% of all pairs
    Smell alikelow
    Cooked together77,875 recipes

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

Sugar and milk barely smell alike, yet cooks put them together in 77,875 recipes: they 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

Tomato pulp
Provides the main body, flavor and acidity of the soup.
Baking soda
Neutralizes some of the tomato's acidity, reducing sharpness and helping prevent curdling.
Milk
Makes the soup creamy and mellow, forming the base that the tomato is added to.
Butter
Adds richness and a smooth, silky mouthfeel.
Granulated sugar
Rounds out tomato acidity with a touch of sweetness.

The step that matters

Adding the tomato mixture to the milk mixture. Acidic tomato can curdle hot milk. Baking soda lowers acidity, but the tomato should be added to the milk gradually and kept from overboiling so the soup stays smooth rather than separating.

Swap the tomato

How well each one fits the dish's main ingredients (pepper, sugar, milk, butter):

  1. Capsicumfits better
  2. Potatofits better
  3. Sweet potatofits better
  4. Tomatothe original

Fit is the average pairing score against pepper, sugar, milk, butter. 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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