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Another Tomato Soup

A hearty tomato soup made with bones, onion, carrot, tomatoes, pepper, cloves, water, arrowroot, flour, sugar, and toasted bread.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 11 ingredients
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Why it works: Pepper and clove match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 17,451 recipes mention both. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Another Tomato Soup

Ingredients

Directions

Make the stock

  1. Place the bones, onion, carrot, and tomatoes in a pot.

  2. Add pepper and cloves, then boil for 2-3 hours.

  3. Strain out the bones and tomato seeds.

  4. Skim off the fat.

  5. Return the soup to the pot.

Thicken and finish

  1. Add cold water.

  2. Stir in arrowroot and ground rice or flour.

  3. Add sugar.

  4. Boil for 10 minutes.

Serve

  1. Place toasted bread squares in a tureen.

  2. Pour the soup over the bread squares.

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. Pepper + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  2. Carrot + clovetop 5% of all pairs
    Aroma overlapstrong
    Mentioned together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  3. Carrot + peppertop 6% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

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

  4. Carrot + tomatotop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,606 recipes

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

  5. Onion + carrottop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together21,601 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

Tomatoes
Provide the main body, flavour and acidity of the soup.
Arrowroot
Thickens the soup into a smooth, glossy body without clouding it.
Ground rice or flour
Adds body and thickening to the soup along with the arrowroot.
Sugar
Balances the acidity of the tomatoes with sweetness.
Bones
Add savoury depth and body to the stock through long simmering.

The step that matters

Thickening the soup after the stock. Starch thickeners such as arrowroot and flour must be stirred into liquid and then boiled to swell and set properly. Adding them to stock that is not simmering can leave lumps or a thin, uneven texture.

Flavor stand-ins for the onion

How well each one fits the dish's main ingredients (carrot, tomato, pepper, clove, arrowroot, rice, sugar):

  1. Capsicumbetter flavor fit
  2. Turnipbetter flavor fit
  3. Parsnipbetter flavor fit
  4. Onionthe original

Fit is the average pairing score against carrot, tomato, pepper, clove, arrowroot, rice, sugar. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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