Name: A Quick Tomato Soup
Ingredients: 1 pint veal broth; 1 pint tomatoes; 1 tablespoon butter; ¼ teaspoon salt; ¼ teaspoon pepper

Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 17,923 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

A Quick Tomato Soup

Ingredients

Directions

In a pot, combine veal broth and tomatoes, then bring to a boil.
Add butter, salt, and pepper.
Thicken lightly, then serve.

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 aroma chemistry they share, and how many recipes mention both.

Tomato + peppertop 7% of all pairs

Aroma overlapmoderate

Mentioned together17,923 recipes

Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Veal + tomatotop 18% of all pairs

Aroma overlapmoderate

Mentioned together709 recipes

Shared aroma: 3-hexenal (apple, fruity).
Veal + peppertop 19% of all pairs

Aroma overlapmoderate

Mentioned together10,049 recipes

Shared aroma: 2-nonenal (fatty, green).
Butter + peppertop 21% of all pairs

Aroma overlapmoderate

Mentioned together85,593 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Tomato + buttertop 22% of all pairs

Aroma overlapmoderate

Mentioned together6,918 recipes

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

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

What each ingredient does

Veal broth: Forms the liquid base that gives the soup its body and savory flavor.
Tomatoes: Supply the main flavor, acidity, and color of the soup.
Butter: Adds fat for a richer flavor and smoother mouthfeel.

“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.