Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 3,065 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓
Tomato Soup
Ingredients
Directions
Make the soup
Scald the tomatoes and crush them.
Add water and boil with rice and butter.
Once cooked, crush again and pass through a fine sieve.
Can
Can and process the soup.
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.
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Tomato + ricetop 6% of all pairsAroma overlapstrongMentioned together3,065 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Rice + buttertop 16% of all pairsAroma overlapmoderateMentioned together9,645 recipes
Shared aroma: trans-2-nonenal (cardboard, fatty).
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Tomato + buttertop 22% of all pairsAroma overlapmoderateMentioned together6,918 recipes
Shared aroma: 3-hexenal (apple, fruity).
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 flavour of the soup.
- Rice
- Adds starch that thickens the soup and gives it body.
- Butter
- Adds fat that enriches the flavour and softens the mouthfeel.
The step that matters
Can and process the soup. Rice and butter are low-acid additions that change how the tomato mixture heats and must be processed safely. Follow a tested canning procedure rather than relying on tomato acidity alone.
“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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