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 ↓
Cream of Tomato Soup
Ingredients
Directions
Prepare the base
Heat the milk in a double boiler.
Mix the flour and butter together in a separate bowl.
When the milk is boiling, add the flour and butter mixture.
Prepare the tomatoes
Cook the tomatoes for twenty minutes, then strain them.
Add the baking soda, sugar, salt, and pepper to the strained tomatoes.
Combine and serve
Combine the tomato mixture with the milk and serve immediately.
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.
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Milk + buttertop 7% of all pairsAroma overlapmoderateMentioned together81,283 recipes
Shared aroma: (z)-4-heptenal (biscuit, cream).
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Tomato + peppertop 7% of all pairsAroma overlapmoderateMentioned together17,923 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Butter + flourtop 12% of all pairsAroma overlaplowMentioned together124,287 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Milk + flourtop 14% of all pairsAroma overlaplowMentioned together78,219 recipes
Shared aroma: isobutyraldehyde (malty, green).
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Flour + sugartop 15% of all pairsAroma overlapmoderateMentioned together92,116 recipes
Shared aroma: phenylacetaldehyde (hawthorne, honey).
Butter and flour share little aroma chemistry, yet 124,287 recipes mention both: they likely work on texture and structure more than aroma.
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Milk
- Forms the creamy liquid base that gives the soup its body and smooth texture.
- Flour
- Thickens the milk as it heats, giving the soup a smooth, body-rich consistency.
- Butter
- Adds fat and richness, and helps the flour blend smoothly into the milk.
- Tomatoes
- Provide the main tomato flavour and acidity that defines the soup.
- Baking soda
- Neutralises some of the tomatoes' acidity, softening the taste and reducing curdling risk.
The step that matters
Combine the tomato mixture with the milk. Acidic tomatoes can curdle hot milk. Adding the tomatoes to the milk too quickly or at too high a heat can cause the proteins to separate, so the soup should be combined gently and served right away.
“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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