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Tomato Soup I

A tomato and vegetable soup with rice, dill, parsley, and lovage, simmered until rice is cooked.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Carrot and parsley match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,053 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Tomato Soup I

Ingredients

Directions

Prepare the vegetables

  1. Wash the tomatoes.

  2. Boil the tomatoes with 1 pint (500 ml) water until softened. Strain the tomato liquid.

  3. Grate the carrot, parsley root, and onion.

  4. Boil the grated vegetables with 1 quart (1 l) water until tender. Strain the vegetable liquid.

  5. Add the tomato liquid to the vegetable liquid.

Cook the soup

  1. Add rice, quartered green peppers, salt, and sugar.

  2. Let everything boil, covered, until the rice is half done.

  3. Add the flour fried in oil. Let boil until the rice is done.

  4. Add chopped dill, parsley, and lovage.

Nutrition, whole recipe (rough)

931Calories
21 gProtein
16 gFat
176 gCarbs

Counts 11 of 13 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Olive Oil1 tbsp (14g)119
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Carrot1 medium (61g)25
Tomato1 medium (123g)22
Pepper1 tsp ground (2.3g)6
Dill5 sprigs fresh (1g) / 1 tsp dried4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0
Lovagenot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

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. 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. Parsley + lovagetop 1% of all pairs
    Smell alikestrong
    Cooked together15 recipes

    Shared aroma: myristicin (spice, warm).

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

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

  5. Carrot + lovagetop 1% of all pairs
    Smell alikestrong
    Cooked together17 recipes

    Shared aroma: myristicin (spice, warm).

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
Fried in oil first, it thickens the soup and adds body.
Carrot
Adds sweetness and body from its natural sugars and fibre breakdown.
Green peppers
Add fresh vegetable flavour and a mild, slightly bitter note.
Onion
Adds savoury depth and aroma to the broth base.

The step that matters

Adding the flour fried in oil. Flour added directly to hot liquid clumps. Frying it in oil first coats the particles so they disperse smoothly and thicken the soup evenly.

Swap the onion

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

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

Fit is the average pairing score against tomato, carrot, parsley, pepper, dill, lovage, sugar. 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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