Tomato 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 + parsleytop 1% of all pairs
   Smell alikestrong
   Cooked together8,053 recipes

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

2. Parsley + dilltop 1% of all pairs
   Smell alikestrong
   Cooked together669 recipes

   Shared aroma: p-mentha-1,3,8-triene (camphor, herbal).

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

   Shared aroma: furaneol (caramel, strawberry).

4. Carrot + dilltop 1% of all pairs
   Smell alikestrong
   Cooked together321 recipes

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

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

   Shared aroma: furaneol (caramel, strawberry).

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

Thickens the soup as its starch softens during boiling.

Flour

Thickens the broth slightly when boiled with the soup.

Carrot

Adds sweetness and body to the soup base.

Oil or butter

Adds fat and richness, depending on whether the soup is served cold or warm.

The step that matters

Swap the clove

How well each one fits the dish's main ingredients (tomato, carrot, parsley, onion, garlic, dill, sugar):

1. Cuminfits better
2. Thymefits better
3. Fennelfits better
4. Clovethe original

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