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Tomato and Macaroni Soup

A tomato-based soup with small macaroni pieces, thickened optionally with flour and seasoned with coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and flour are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 7,065 recipes. Both carry isobutyraldehyde, which smells malty, green. The science ↓

Tomato and Macaroni Soup

Ingredients

Directions

Cook the macaroni

  1. Break the macaroni into small pieces and drop them into boiling water.

  2. Cook for 1 hour or until perfectly tender.

Make the soup

  1. Rub the tomatoes through a colander to remove seeds and fragments.

  2. If the tomato mixture is thin, thicken it with a little flour before adding the macaroni.

  3. Drain the macaroni, cut each piece into tiny rings, and add to the strained tomatoes.

  4. Boil for a few minutes.

  5. Season with coarse sea salt to taste.

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 + flourtop 22% of all pairs
    Smell alikemoderate
    Cooked together7,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

What each ingredient does

Macaroni
Provides the starchy body and bulk that make the soup substantial.
Tomatoes
Form the flavorful liquid base of the soup, supplying acidity and color.
Flour
Thickens the tomato liquid by starch swelling when heated, giving a fuller texture.

The step that matters

Thickening with flour. Flour must be stirred into the tomato mixture and given time to heat, because raw flour left lumpy or undercooked tastes pasty and does not thicken evenly.

“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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