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Soup

Tomato Soup II

A tomato soup with vegetables, rice, peppers, and a butter‑flour roux, finished with dill and sour cream.

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 II

Ingredients

Directions

Make the soup

  1. Boil the tomatoes and vegetables as for Tomato soup I.

  2. Mix the tomato liquid with the vegetable liquid.

  3. Add salt, sugar, rice and sliced peppers.

  4. Add a mixture obtained by frying the flour with butter and adding some soup.

  5. Let boil until the rice is done.

Finish and serve

  1. Add the chopped dill.

  2. Beat some sour cream in.

  3. Serve hot.

Nutrition, whole recipe (rough)

1014Calories
38 gProtein
14 gFat
182 gCarbs

Counts 12 of 13 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 12 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Yogurt170g plain Greek100
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

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 + peppertop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

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

  3. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

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

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

  5. Carrot + oniontop 6% of all pairs
    Smell alikemoderate
    Cooked together21,601 recipes

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

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 soup when fried in butter and stirred in as a roux.
Butter
Adds fat and richness, and carries the flour roux.
Sour cream
Adds creamy richness and a gentle tang when stirred in at the end.

The step that matters

Beating in the sour cream. Sour cream can curdle or separate when it meets a very hot liquid. Stirring in a little hot soup first and then adding it off the heat helps keep it smooth.

Swap the onion

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

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

Fit is the average pairing score against tomato, carrot, parsley, sugar, pepper, rice, flour. 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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