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Tomato Soup

A beef-based tomato soup simmered with water and tomatoes, seasoned with salt and seasoning.

From an old cookbook · modernised transcription
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Tomato Soup

Why it works: Beef and tomato are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 5,448 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Soup

Ingredients

Directions

Make the broth

  1. Add beef and cold water to a pot.

  2. Bring to a boil slowly.

  3. Simmer for 2 hours until liquid is reduced by half.

Finish the soup

  1. Remove the meat and add tomatoes.

  2. Stew tomatoes for 45 minutes.

  3. Strain the soup and serve 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.

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. Beef + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together5,448 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

Beef
Gives the broth its meaty flavour and body as it simmers.
Tomatoes
Add acidity, sweetness and body as they stew into the broth.

The step that matters

Bring to a boil slowly. Starting in cold water and heating gradually lets fat and foam rise to the surface gradually, so they can be skimmed and the broth stays clearer.

“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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