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Soup

Homemade Tomato Soup

A tomato soup made with butter, flour, green onion, tomatoes, soda, salt, pepper, and milk.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Homemade Tomato Soup

Ingredients

Directions

Make the base

  1. Sauté butter, flour, and green onion in a pan.

  2. Heat tomatoes in another pan.

Combine and serve

  1. When tomatoes are heated, add the rest of the ingredients along with the sautéed mixture.

  2. Bring to a boil and serve.

Recipe from the Recipes Wiki (Fandom).

This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.

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 aroma chemistry they share, and how many recipes mention both.

  1. Butter + milktop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  3. Onion + tomatotop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together20,633 recipes

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

  4. Onion + peppertop 11% of all pairs
    Aroma overlapmoderate
    Mentioned together68,474 recipes

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

  5. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.

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

What each ingredient does

Butter
Adds richness and carries flavor into the soup base.
Flour
Thickens the soup as it cooks with the butter, giving it body.
Fresh tomatoes
Form the main body of the soup and provide its tangy, acidic flavor.
Milk
Adds creaminess and softens the sharpness of the tomatoes.
Baking soda
Neutralizes some tomato acidity, mellowing the flavor and smoothing the soup.

The step that matters

Bring to a boil and serve. Once milk is added to an acidic tomato mixture, boiling can make the milk curdle or scorch. Heating only until the soup is hot helps keep it smooth.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (butter, flour, tomato, pepper, milk):

  1. Capsicumbetter flavor fit
  2. Potatobetter flavor fit
  3. Okrabetter flavor fit
  4. Onionthe original

Fit is the average pairing score against butter, flour, tomato, pepper, milk. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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