Tomatosoupa

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. Carrot + celerytop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

2. Tomato + celerytop 4% of all pairs
   Smell alikemoderate
   Cooked together3,377 recipes

   Shared aroma: 4'-methylacetophenone (bitter almond).

3. Tomato + carrottop 6% of all pairs
   Smell alikestrong
   Cooked together3,606 recipes

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

4. Tomato + corntop 6% of all pairs
   Smell alikestrong
   Cooked together2,099 recipes

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

5. Carrot + corntop 6% of all pairs
   Smell alikestrong
   Cooked together794 recipes

   Shared aroma: (e)-2-octenal (fatty, green).

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, flavour and acidity of the soup.

Onion

Adds savoury sweetness and aroma when roasted in butter.

Butter

Adds fat and rich flavour while the onions roast.

Corn flour

Thickens the soup slightly as it cooks.

Carrot

Adds natural sweetness and body as it softens in the simmer.

The step that matters

Swap the onion

How well each one fits the dish's main ingredients (tomato, carrot, butter, celery, corn, flour, chicken):

1. Capsicumfits better
2. Potatofits better
3. Okrafits better
4. Onionthe original

Fit is the average pairing score against tomato, carrot, butter, celery, corn, flour, chicken. Candidates are from the same food group and used in at least 100 recipes.