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Tomato Soup

A tomato soup made with broth, tomatoes, parsley, garlic, onions, spices, rice, butter, sugar, and bread.

From an old cookbook · modernised transcription
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." · From a historical cookbook (Internet Archive) · 12 ingredients
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Tomato Soup

Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Tomato Soup

Ingredients

Directions

Prepare

  1. Gather all ingredients: seven or eight medium tomatoes, three pints broth, four or five parsley stalks, two thyme sprigs, salt, pepper, a teaspoon peppercorns, a bay leaf, two onions, three cloves, three or four garlic cloves, quarter pound rice, one tablespoon butter, one ounce sugar, and three bread slices.

  2. Put tomatoes in boiling water for a few seconds, then remove, drop into cold water, and skin them.

Make the soup

  1. Place tomatoes in a saucepan and cook over moderate heat with broth, parsley, salt, pepper, and spices tied in a linen bag (thyme, peppercorns, bay leaf, onions, cloves).

  2. When cooked, strain the mixture through a colander (excluding the spices in the bag) and mash with a potato masher, leaving out the tomato seeds.

  3. Mix the strained juice and pulp with the rice; after it has boiled, add butter and sugar.

  4. Simmer for about half an hour and turn the mixture into a soup dish.

Finish and serve

  1. While simmering, dice bread slices, fry with a little butter, and add to the soup before pouring the mixture into the tureen.

  2. Cover for two minutes and serve.

Nutrition, whole recipe (rough)

890Calories
20 gProtein
14 gFat
170 gCarbs

Counts 9 of 10 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 9 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Rice1 cup cooked (158g) white206
Butter1 tbsp (14g)102
Sugar1 tbsp (12.5g) granulated49
Onion1 medium (110g)44
Tomato1 medium (123g)22
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Soupnot 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.

By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson.". Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Photo for illustrative purposes only · Contact us to use it

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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Garlic + tomatotop 3% of all pairs
    Smell alikemoderate
    Cooked together14,076 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Parsley + garlictop 4% of all pairs
    Smell alikestrong
    Cooked together9,308 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Rice + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Parsley + clovetop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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 once cooked and mashed.
Rice
Thickens the soup as it cooks and adds body to the purée.
Butter
Adds richness and a silky mouthfeel to the finished soup.
Sugar
Balances the tomato's acidity with a touch of sweetness.
Bread
Fried bread adds crisp texture and toasted flavour to the soup.

The step that matters

Strain and mash the cooked tomatoes. Removing the seeds and pushing the pulp through leaves a smooth soup. Seeds left in can make the texture gritty and bitter.

Swap the clove

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

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

Fit is the average pairing score against parsley, garlic, butter, sugar, rice, tomato, onion. 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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