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Cream Tomato Soup

A smooth tomato soup thickened with a white sauce and seasoned with baking soda, salt, and white pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Cream Tomato Soup

Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Cream Tomato Soup

Ingredients

Directions

Make the tomato base

  1. Stew the tomatoes slowly for 30 minutes.

  2. Strain the tomatoes and add baking soda while hot.

Make the white sauce and serve

  1. In a separate pot, make a white sauce with butter, flour, and milk.

  2. Combine the white sauce with the strained tomato juice.

  3. Serve immediately.

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. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

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

  2. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + milktop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  5. Tomato + buttertop 22% of all pairs
    Smell alikemoderate
    Cooked together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they 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

Tomatoes
Provide the main body and acidic tomato flavor of the soup.
Baking soda
Neutralizes some tomato acidity, mellowing the flavor and reducing curdling risk with milk.
Butter
Adds richness and fat, carrying flavor and smoothing the texture.
Flour
Thickens the butter and milk into a white sauce, giving the soup body.
Milk
Forms the creamy base of the white sauce, adding richness and mild sweetness.

The step that matters

Add baking soda to the hot strained tomatoes. Baking soda reacts with tomato acid and can foam up noticeably. Adding it while hot speeds the reaction, so it should be added gradually and stirred well to avoid overflow and uneven flavor.

Swap the white pepper

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

  1. Cinnamonfits better
  2. Jalapenofits better
  3. Capersfits better
  4. White pepperthe original

Fit is the average pairing score against tomato, butter, flour, milk. 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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