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Tomato Soup

A tomato soup made with milk, salt, tapioca or cornstarch, baking soda, and tomatoes.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Tomato Soup

Why it works: Milk and tomato are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 2,226 recipes. Both carry 1-octen-3-one, which smells mushroom, metallic. The science ↓

Tomato Soup

Ingredients

Directions

  1. Heat the milk in a double boiler and add salt to taste.

  2. Boil the tomatoes until soft, then strain them through a wire sieve.

  3. Add the baking soda to the strained tomatoes and mix them into the milk.

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. Milk + tomatotop 15% of all pairs
    Smell alikemoderate
    Cooked 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

Milk
Forms the creamy liquid base that gives the soup its body and mild sweetness.
Tomatoes
Provide the main flavor and acidity, and their pulp adds body once strained.
Baking soda
Neutralizes the tomatoes' acidity, raising the pH to help keep the milk from curdling.

The step that matters

Adding the baking soda to the tomatoes before mixing them into the milk. Tomatoes are acidic, and acid can cause milk proteins to clump and curdle when the two are combined. Baking soda raises the acidity level of the tomatoes, which helps keep the mixture 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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