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Soup

Crkam Tomato Soup

A soup made by boiling tomatoes in water, pressing them through a colander, and finishing with butter, flour and cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and 41,516 recipes mention both. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

Crkam Tomato Soup

Ingredients

Directions

Make the soup

  1. Boil 1 quart of tomatoes and 2 quarts of water for 1 hour.

  2. Press the mixture through a colander.

Finish

  1. Add 2 tablespoons of butter.

  2. Add 1 tablespoon of blended flour.

  3. Add 1 teacup of cream.

  4. Season with salt 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.

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. Butter + creamtop 8% of all pairs
    Aroma overlapmoderate
    Mentioned together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Butter + flourtop 12% of all pairs
    Aroma overlaplow
    Mentioned together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  3. Flour + creamtop 20% of all pairs
    Aroma overlapmoderate
    Mentioned together30,481 recipes

    Shared aroma: acetaldehyde (pungent, ethereal).

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

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

  5. Tomato + flourtop 22% of all pairs
    Aroma overlapmoderate
    Mentioned together7,065 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

Tomatoes
Provide the main body, flavour and colour of the soup as they break down during simmering.
Butter
Adds richness and a smooth, rounded mouthfeel to the finished soup.
Flour
Thickens the soup slightly so it feels smoother and less watery.
Cream
Adds fat and softens the acidity of the tomatoes for a milder, creamier taste.

The step that matters

Adding the flour and cream. Flour should be blended smoothly before it goes in, otherwise it can form lumps. Cream should be added once the soup is off the boil or at low heat, because high heat can cause dairy to separate or curdle in acidic tomato liquid.

“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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