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Pea and Tomato Soup

A soup made with split peas, tomatoes, onion, carrots, celery, and seasonings.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Carrot and celery match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 10,173 recipes. Both carry myristicin, which smells spice, warm. The science ↓

Pea and Tomato Soup

Ingredients

Directions

The book gives no cooking times; the times in the steps were added in transcription, so check for doneness rather than trusting the clock.

Prepare

  1. Rinse the split peas and soak them in water for 2 hours.

Cook and season

  1. In a pot, combine the soaked peas, water, tomatoes, onion, carrots, and celery.

  2. Bring to a boil, then reduce heat and simmer for 1 hour until peas are tender.

  3. Season with salt and pepper to taste 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.

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. Carrot + celerytop 1% of all pairs
    Smell alikestrong
    Cooked together10,173 recipes

    Shared aroma: myristicin (spice, warm).

  2. Tomato + celerytop 4% of all pairs
    Smell alikemoderate
    Cooked together3,377 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  3. Celery + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together16,012 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  5. Tomato + carrottop 6% of all pairs
    Smell alikestrong
    Cooked together3,606 recipes

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

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

What each ingredient does

Split peas
Break down during simmering to thicken the soup and give it body.
Diced tomatoes
Add acidity and moisture, adding flavour and liquid to the pot.
Onion
Adds savoury sweetness and aroma as it softens in the broth.
Carrots
Add natural sweetness and a firm texture after simmering.

The step that matters

Simmering until the peas are tender. Split peas need a long, gentle simmer to soften fully. Stopping early leaves them firm and grainy, and a rolling boil can scorch the bottom of the pot while the peas break down unevenly.

Swap the peas

How well each one fits the dish's main ingredients (tomato, onion, carrot, celery, pepper):

  1. Beansfits better
  2. Black-eyed peafits better
  3. Chickpeafits better
  4. Peasthe original

Fit is the average pairing score against tomato, onion, carrot, celery, pepper. 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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