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Soup

Tomato Soup

A soup made from canned tomatoes, stock, butter, flour, cream, pepper, salt, and cayenne.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Tomato Soup

Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and 17,923 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Tomato Soup

Ingredients

Directions

Make the soup base

  1. Boil the stock and tomatoes together for 15 minutes.

  2. Rub the mixture through a sieve.

Thicken and finish

  1. Melt the butter in a saucepan.

  2. Add the flour and seasoning to the melted butter.

  3. Gradually add the stock, stirring continuously.

  4. Boil for 2 minutes, then remove from heat and add the cream.

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

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

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

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

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

    Shared aroma: isobutyraldehyde (malty, green).

  4. Flour + peppertop 19% of all pairs
    Aroma overlapmoderate
    Mentioned together50,459 recipes

    Shared aroma: isobutyraldehyde (malty, green).

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

    Shared aroma: acetaldehyde (pungent, ethereal).

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, colour and acidic flavour of the soup.
Stock
Supplies the liquid base that the soup is built on.
Butter
Adds richness and carries flavour, and helps form the roux.
Flour
Thickens the soup by forming a roux with the melted butter.
Cream
Adds richness and a smooth, mellow texture at the end.

The step that matters

Adding the stock to the roux. Adding liquid gradually while stirring constantly keeps the flour smoothly dispersed, preventing lumps. Adding it all at once can leave lumps that are hard to remove.

“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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