Tomato Vegetable Soup

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. Cabbage + broccolitop 2% of all pairs
   Smell alikestrong
   Cooked together171 recipes

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

3. Onion + potatotop 3% of all pairs
   Smell alikemoderate
   Cooked together9,023 recipes

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

4. Celery + tomatotop 4% of all pairs
   Smell alikemoderate
   Cooked together3,377 recipes

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

5. Potato + carrottop 4% of all pairs
   Smell alikestrong
   Cooked together3,107 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

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

What each ingredient does

Chuck roast

Provides the meat and its juices, which add savory flavor to the broth.

Potatoes

Soften during long simmering and thicken the soup slightly as their starch releases.

Crushed tomatoes

Supply acidity and body, forming the base of the tomato broth.

Cabbage

Adds bulk and a mild sweetness as it cooks down into the broth.

Carrots

Add natural sweetness and hold their shape through long simmering.

Butter

Adds fat, which carries flavor and gives the broth a rounder mouthfeel.

Swap the cabbage

How well each one fits the dish's main ingredients (onion, potato, carrot, celery, broccoli, tomato, corn):

1. Okrafits better
2. Capsicumfits better
3. Turnipfits better
4. Cabbagethe original

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