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Soup

Tomato Soup Without Meat

A simple tomato soup made with tomatoes, water, milk, butter, salt, and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Tomato Soup Without Meat

Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 81,283 recipes mention both. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Tomato Soup Without Meat

Ingredients

Directions

  1. Cook the tomatoes thoroughly in the water.

  2. Scald the milk separately.

  3. Combine the cooked tomatoes and water with the scalded milk.

  4. Add butter, coarse sea salt, and black pepper to taste.

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 aroma chemistry they share, and how many recipes mention both.

  1. Milk + buttertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Tomato + peppertop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together17,923 recipes

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

  3. Tomato + milktop 15% of all pairs
    Aroma overlapmoderate
    Mentioned together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Butter + peppertop 21% of all pairs
    Aroma overlapmoderate
    Mentioned together85,593 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Tomato + buttertop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together6,918 recipes

    Shared aroma: 3-hexenal (apple, fruity).

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, flavor, and acidity of the soup as they cook down in water.
Milk
Adds creamy richness and mellows the acidity of the tomatoes when combined.

The step that matters

Combining hot tomatoes with scalded milk. Acidic tomatoes can cause milk to curdle if it is cold or added too quickly. Scalding the milk first and combining the two gently helps keep the soup smooth.

“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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