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Tomato Soup

A vegetable and tomato soup made with beef stock, carrots, turnip, beet, onions, tomatoes, butter, flour, sugar, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Tomato Soup

Why it works: Carrot and turnip match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 8,002 recipes. Both carry coumarin, which smells sweet, hay. The science ↓

Tomato Soup

Ingredients

Directions

Make the soup base

  1. In a large pot, boil the beef stock with the carrot, turnip, beet, and onions for 45 minutes.

  2. Strain the mixture through a sieve.

  3. Add the can of tomatoes and boil for 15 minutes.

  4. Strain again and season with salt and pepper.

Make the roux and finish

  1. In a separate saucepan, heat the butter until light brown.

  2. Add the flour to the hot butter and mix thoroughly off the heat.

  3. Stir in the sugar and return to heat until it boils.

  4. Boil for 15 minutes and strain.

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.

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. Carrot + turniptop 1% of all pairs
    Smell alikestrong
    Cooked together8,002 recipes

    Shared aroma: coumarin (sweet, hay).

  2. Turnip + oniontop 5% of all pairs
    Smell alikestrong
    Cooked together7,585 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Carrot + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

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

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

  5. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 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

Beef stock
Forms the liquid base that carries the flavour of the vegetables and tomatoes.
Tomatoes
Provide the main flavour, acidity and colour of the soup.
Butter
Carries flavour and, browned with flour, adds a nutty aroma.
Flour
Thickens the soup as a roux when cooked in butter.
Onions
Add savoury sweetness and depth to the stock as it simmers.
Sugar
Balances the acidity of the tomatoes with a touch of sweetness.

The step that matters

Adding the flour to the hot butter. Flour must be mixed in fully off the heat so it does not clump. Cooking it in the butter first removes the raw starch taste and lets it thicken the soup evenly.

Swap the tomato

How well each one fits the dish's main ingredients (beef, carrot, turnip, onion, butter, flour, sugar):

  1. Leekfits better
  2. Parsnipfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against beef, carrot, turnip, onion, butter, flour, 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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