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Soup

Tomato Soup

A tomato soup made with pureed tomatoes, tapioca, milk, and salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Tomato Soup

Why it works: Tomato and milk are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,226 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Tomato Soup

Ingredients

Directions

Make the puree

  1. Peel and puree the tomatoes through a sieve.

  2. Return the tomato puree to a pot with water.

Cook and serve

  1. Add the tapioca and boil for 15 minutes.

  2. Season with salt and add the milk.

  3. Heat until hot and serve.

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. Tomato + milktop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 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

Tomatoes
Provide the main flavor and the body of the soup once pureed.
Tapioca
Thickens the soup as its starch swells and gelatinizes while boiling in the liquid.
Milk
Adds creaminess and softens the tomato's sharpness with milk fat and proteins.

The step that matters

Boil the tapioca for the full 15 minutes. Tapioca starch only swells and thickens fully when it boils long enough. If it is cut short, the soup stays thin and the pearls can remain hard or chewy in the centre.

“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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