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Soup

Grain-tomato Soup

A tomato soup thickened with crushed rice or rolled wheat and mixed with milk.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 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 ↓

Grain-tomato Soup

Ingredients

Directions

  1. Mash the tomatoes through a colander to extract the juice.

  2. Gradually pour the tomato juice into a bowl with the milk.

  3. Combine the mixture with crushed rice or rolled wheat in a serving bowl.

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).

  2. Milk + ricetop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together7,374 recipes

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

  3. Tomato + milktop 15% of all pairs
    Aroma overlapmoderate
    Mentioned 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

Fresh tomatoes
Provide the main flavor and the juice that forms the soup base.
Milk
Adds creaminess and mellows the acidity of the tomato juice.
Crushed rice or rolled wheat
Thickens the soup and gives it body and a grainy texture.

The step that matters

Gradually pour the tomato juice into the milk. Tomato juice is acidic, and adding it quickly to milk can make the milk curdle. Pouring slowly while stirring helps the milk blend smoothly.

“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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