Name: ★ Nut French Soup
Ingredients: 2 cups stewed tomato 6 cups water 1/2 tablespn; 6 cups water 1/2 tablespn; 2 tablespns; 1/2 tablespn; 1/2 large onion; 1 large bay leaf 1/4 teaspn; 1/4 teaspn; 3 teaspns

Why it works: Tomato and onion are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 20,633 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

★ Nut French Soup

Ingredients

Directions

Combine 2 tablespoons raw nut butter, 2 cups stewed tomato, 6 cups water, ½ tablespoon browned flour, ½ large onion sliced, 1 large bay leaf, ¼ teaspoon powdered sage, ¼ teaspoon thyme, and 2½–3 teaspoons salt.
Simmer ½–1 hour, strain, reheat, and serve.

Nutrition, whole recipe (rough)

68Calories

2 gProtein

0 gFat

15 gCarbs

Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 3 portions

Ingredient	Portion assumed	kcal
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Bay Leaf	1 leaf (0.6g)	2
Water	not in our table	0

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

By Evora Bucknum Perkins. Recipe from a historical cookbook (Project Gutenberg).

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.

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.

Tomato + oniontop 8% of all pairs

Smell alikemoderate

Cooked together20,633 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

Raw nut butter (in the method): Provides the main body and nutty flavour of the soup.
Stewed tomato: Adds acidity and sweetness to balance the rich nut butter.
Browned flour (in the method): Thickens the soup slightly and adds a toasted, roasted flavour.
Onion: Contributes savoury sweetness and aroma as it simmers into the broth.

“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.