Why it works: Tomato and butter are a kitchen classic. They rank in the top 22% of all ingredient pairs, and cooks put them together in 6,918 recipes. Both carry 3-hexenal, which smells apple, fruity. The science ↓
CreamofTomato Soup
Ingredients
Directions
Melt the butter in a saucepan.
Add the tomato juice and heat gently.
Season with salt to taste.
Serve hot.
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.
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Tomato + buttertop 22% of all pairsSmell alikemoderateCooked 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
- Tomato juice
- Provides the main liquid base and the tomato flavour of the soup.
- Butter
- Adds richness and a smooth, rounded mouthfeel to the soup.
The step that matters
Heat gently after adding the tomato juice. Tomato juice that boils hard can scorch on the pan base and taste dull or burnt. Gentle heat warms it evenly and keeps the flavour fresh and bright.
“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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