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Bean Tomato Soup

A soup made with baked beans, stewed tomatoes, water, onion, butter, flour, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Beans and tomato match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 2,713 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Bean Tomato Soup

Ingredients

Directions

Make the soup

  1. In a pot, combine the beans, water, onion, and tomatoes.

  2. Simmer for 30 minutes.

  3. Rub the mixture through a sieve.

Thicken and serve

  1. In a separate pan, melt the butter and mix with the flour.

  2. Add the butter‑flour mixture to the soup.

  3. Season with salt and pepper to taste.

  4. Serve very hot.

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. Beans + tomatotop 1% of all pairs
    Smell alikestrong
    Cooked together2,713 recipes

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

  2. Beans + oniontop 7% of all pairs
    Smell alikestrong
    Cooked together5,242 recipes

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

  3. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

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

  4. Tomato + oniontop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

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

  5. Beans + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together4,733 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

Baked beans
Provide the main body and starch that give the soup its substance.
Stewed tomatoes
Add acidity and a tomato flavour to the soup.
Butter and flour
Form a roux that thickens the soup as it is added.

The step that matters

Adding the butter‑flour mixture. Flour needs to be cooked in fat and then stirred into hot liquid to thicken smoothly; adding it cold or in clumps can leave lumps.

Swap the onion

How well each one fits the dish's main ingredients (beans, tomato, butter, flour, pepper):

  1. Okrafits better
  2. Capsicumfits better
  3. Sweet potatofits better
  4. Onionthe original

Fit is the average pairing score against beans, tomato, butter, flour, 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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