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Soup

Rice and Tomato Soup

A tomato soup with rice, seasoned with salt and pepper.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Tomato and rice match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 3,065 recipes mention both. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Rice and Tomato Soup

Ingredients

Directions

  1. Strain and pass the tomatoes through a sieve using a wooden spoon.

  2. Stir the strained tomatoes into the clear stock.

  3. Season with salt and pepper, adjusting to taste.

  4. Add the washed rice and boil the soup slowly for 45 minutes before serving.

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. Tomato + ricetop 6% of all pairs
    Aroma overlapstrong
    Mentioned together3,065 recipes

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

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

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

  3. Pepper + ricetop 12% of all pairs
    Aroma overlapmoderate
    Mentioned together8,379 recipes

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

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Tomatoes
Provide the main flavour, colour and body of the soup.
Rice
Absorbs liquid as it cooks, thickening the soup and giving it a softer texture.

The step that matters

Boil the soup slowly with the rice. A slow simmer lets the rice soften and release starch gently, so it thickens the soup evenly. A hard boil can break up the rice and cloud the broth.

“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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