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Tomato Soup

A tomato soup made with tomatoes, stock, onions, and seasonings, thickened with flour and butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Tomato Soup

Why it works: Clove and parsley match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and cooks put them together in 6,768 recipes. Both carry cuminaldehyde, which smells Spicy, cumin. The science ↓

Tomato Soup

Ingredients

Directions

Make the soup

  1. Boil the tomatoes, stock, and seasonings for 10 minutes.

  2. Cook the butter and flour until smooth and frothy.

  3. Gradually add the tomato mixture to the butter and flour mixture.

  4. Strain the soup through a fine sieve.

  5. Season the soup with salt and pepper.

Notes

  1. Use water instead of stock if stock is unavailable.

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. Clove + parsleytop 6% of all pairs
    Smell alikestrong
    Cooked together6,768 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

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

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

  3. Tomato + parsleytop 8% of all pairs
    Smell alikemoderate
    Cooked together5,398 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  4. Parsley + oniontop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

  5. Tomato + clovetop 12% of all pairs
    Smell alikemoderate
    Cooked together3,474 recipes

    Shared aroma: ethyl caproate (fruity, apple peel).

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, acidity, and flavour of the soup.
Butter
Carries flavour and enriches the soup as the base of the roux.
Flour
Thickens the soup by forming a roux with the butter.
Stock
Adds savoury depth as the liquid that carries the tomatoes.

The step that matters

Cooking the butter and flour. The roux must be cooked until smooth and frothy so the flour loses its raw taste and thickens the soup evenly without lumps.

Swap the tomato

How well each one fits the dish's main ingredients (clove, flour, sugar, butter, parsley, onion):

  1. Shallotfits better
  2. Leekfits better
  3. Chivefits better
  4. Tomatothe original

Fit is the average pairing score against clove, flour, sugar, butter, parsley, onion. 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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