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Tomato Soup

A soup made from roast chicken or turkey bones, tomatoes, bread, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Tomato Soup

Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Tomato Soup

Ingredients

Directions

Prepare the stock

  1. Remove all suitable meat from the roast chicken or turkey.

  2. Place the bones and meat fragments in a soup kettle and cover with cold water.

  3. Simmer for several hours.

Make the soup

  1. Add 1 quart of tomatoes and cook for an additional hour.

  2. Strain the soup and season with pepper and coarse sea salt to taste.

Finish and serve

  1. Brown the diced bread in butter and add to the soup before serving.

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. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  2. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  3. Tomato + breadtop 10% of all pairs
    Smell alikemoderate
    Cooked together1,013 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Meat + breadtop 14% of all pairs
    Smell alikemoderate
    Cooked together2,924 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Pepper + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together20,964 recipes

    Shared aroma: 2-nonenal (fatty, green).

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, acidity and tomato flavour of the soup.
Bones and meat fragments
Release gelatin and savoury flavour into the cold water during long simmering.
Bread
Adds crisp, toasty texture when browned in butter before serving.
Butter
Browns the bread, adding richness and nutty aroma.

The step that matters

Browning the diced bread in butter. Bread browns quickly once the butter's milk solids darken. Stopping too early leaves it pale and soft, while overcooking makes it bitter. Adding it just before serving keeps it crisp in the hot soup.

Swap the tomato

How well each one fits the dish's main ingredients (meat, pepper, bread, butter):

  1. Capsicumfits about as well
  2. Potatofits about as well
  3. Tomatothe original
  4. Asparagusfits about as well

Fit is the average pairing score against meat, pepper, bread, butter. 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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