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Macaroni Soup

A soup of macaroni, stewed tomatoes, and cream.

From an old cookbook · modernised transcription
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Why it works: Tomato and cream are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 2,034 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Macaroni Soup

Ingredients

Directions

Make the soup

  1. Boil the water in a pot.

  2. Add the broken macaroni and cook for 1 hour.

  3. Stir in the strained stewed tomatoes.

Finish

  1. Just before serving, pour in the cream.

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 + creamtop 32% of all pairs
    Smell alikelow
    Cooked together2,034 recipes

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

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

What each ingredient does

Macaroni
Its starch thickens the broth slightly and gives the soup its body and bite.
Strained stewed tomatoes
They add acidity, savory flavor, and a smooth tomato base to the broth.
Cream
It adds richness and a silky texture that softens the tomato's sharpness.

The step that matters

Pour in the cream just before serving. Cream held at a boil in an acidic tomato base can curdle or separate. Adding it at the end, off the boil, keeps the soup smooth and creamy.

“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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