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Soup

Corn and Tomato Soup

A soup made with corn, tomatoes, stock fat, and seasoning.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Corn and tomato match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 2,099 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn and Tomato Soup

Ingredients

Directions

Prepare

  1. Take the fat from the top of your stock.

  2. Drain off the soup.

Cook

  1. Add the chopped corn and the tomatoes to the pot.

  2. Cook slowly for one hour.

Season and serve

  1. Add seasoning to taste 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.

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. Corn + tomatotop 6% of all pairs
    Smell alikestrong
    Cooked together2,099 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Fat from stock
Adds richness and carries flavor through the soup.
Corn
Adds natural sweetness and body to the soup.
Tomatoes
Add acidity, color and a fuller base for the soup.

The step that matters

Cook slowly for one hour. Gentle, slow cooking lets the corn and tomatoes soften and blend without scorching on the bottom of the pot. Stirring occasionally helps prevent sticking and uneven texture.

“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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