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Rice Tomato Soup

A simple soup made with stock, canned tomatoes, rice, and served with croutons.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 3,065 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice Tomato Soup

Ingredients

Directions

Make the soup

  1. Bring the stock to a boil.

  2. Add the canned tomatoes.

  3. Gradually stir in the rice.

  4. Boil until the rice is tender.

Serve

  1. Serve with croutons.

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.

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. Tomato + ricetop 6% of all pairs
    Smell alikestrong
    Cooked together3,065 recipes

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

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

What each ingredient does

Stock
Provides the liquid base and most of the savory flavor of the soup.
Canned tomatoes
Add acidity, color and tomato flavor to the broth.
Rice
Releases starch as it cooks, thickening the soup and adding body.

The step that matters

Gradually stir in the rice.. Adding the rice slowly while stirring keeps the grains separated so they do not clump or stick to the bottom of the pot. Stirring also spreads the rice starch through the liquid, which thickens the soup as it boils.

“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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