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 ↓
Tomato Soup
Ingredients
Directions
Boil the stock and tomatoes together for 15 minutes.
Strain the mixture through a sieve.
Melt the butter in a saucepan.
Stir in the flour and strained stock, then boil for 2 minutes.
Remove from heat and add the milk or cream, ensuring it does not boil again.
Season with salt and pepper, stir in the rolled crackers before serving hot.
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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Tomato + milktop 15% of all pairsAroma overlapmoderateMentioned together2,226 recipes
Shared aroma: 1-octen-3-one (mushroom, metallic).
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 and flavour of the soup.
- Butter
- Adds richness and carries flavour in the base.
- Flour
- Thickens the stock into a smooth, body-rich soup.
- Milk or cream
- Adds softness and creaminess; boiling could cause it to curdle.
The step that matters
Adding the milk or cream off the heat. Dairy can curdle or separate when boiled, so it should be stirred in after the pan is removed from the heat and kept below a boil.
“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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