Why it works: Tomato and corn match in chemistry and in kitchens. They rank in the top 6% of all ingredient pairs, and 2,099 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓
Tomato Soup
Ingredients
Directions
Make the soup
Keep the tomatoes hot until serving.
Stir the bicarbonate of soda into the tomatoes.
Mix all ingredients together.
Season with salt, pepper, and a pinch of cayenne.
Serve
Serve with croutons or scatter popped corn on top.
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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Tomato + corntop 6% of all pairsAroma overlapstrongMentioned together2,099 recipes
Shared aroma: 2-nonenal (fatty, green).
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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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Pepper + corntop 11% of all pairsAroma overlapmoderateMentioned together5,324 recipes
Shared aroma: 2-nonenal (fatty, green).
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, moisture and acidic tomato flavour of the soup.
- Bicarbonate of soda
- Neutralises some of the tomatoes' acidity, giving a milder, rounder flavour.
The step that matters
Stirring in the bicarbonate of soda. Bicarbonate reacts with the tomatoes' acids and can taste soapy or metallic if too much is used or it is not fully stirred in. Mixing it evenly into the tomatoes keeps the flavour balanced.
“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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