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Soup

Rice and Tomato Soup

A soup made with stewed tomatoes, boiled rice, and rice cooking water, seasoned with salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 3,065 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice and Tomato Soup

Ingredients

Directions

Prepare the soup

  1. Skim the soup in your stock pot.

  2. Strain out the meat and bones.

  3. Heat the strained soup.

Add the rice and tomatoes

  1. Add the tomatoes.

  2. Add the boiled rice and the water it was cooked in.

Season and simmer

  1. Season to taste.

  2. Simmer for 15-20 minutes after it begins to boil.

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 aroma chemistry they share, and how many recipes mention both.

  1. Tomato + ricetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,065 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

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

What each ingredient does

Tomatoes
Add acidity, sweetness and colour, and give the soup its main flavour.
Boiled rice
Adds body and softness as it simmers, and releases starch that thickens the soup.
Water from cooking rice
Carries starch from the rice into the soup, adding body and a light thickness.

The step that matters

Simmer for 15-20 minutes after it begins to boil. Gentle simmering lets the flavours meld and the rice soften and release starch. Boiling hard or simmering too long can break the rice down into a mushy texture and cloud the soup.

“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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