Tomato soup K1 Case

L1

Level 1: 20 lines

1Tomato soup
2serves 4 for lunch or 6 as a starter
3Total time: 1 hr and 45 mins
41-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
51 medium onion
61 small carrot
71 celery stick
82 tbsp olive oil
92 squirts of tomato purée (about 2 tsp)
10a good pinch of sugar
112 bay leaves
121.2 litres/2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)
13First, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.
14Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
15Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.
16Slowly pour in the 1.2 litres/2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy-looking.
17Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to three months. Defrost before reheating.)
18Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in.
19The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Plum tomatoes to watch out for include Santa, Jester, Mona Lisa and Baby Sweetheart.
20Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

L2 corrected

Level 2, settled version (corrected), the newest

Title

Title	Serves	Total time
Tomato soup	4 to 6	1 hr and 45 mins to 1 hr and 45 mins

Cook Time

Prep	Cook	Total
(blank)	(blank)	1 hr and 45 mins

Ingredients

#	Ingredient	Heading
1	1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes
2	1 medium onion
3	1 small carrot
4	1 celery stick
5	2 tbsp olive oil
6	2 squirts of tomato purée (about 2 tsp)
7	a good pinch of sugar
8	2 bay leaves
9	1.2 litres/2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)

Ingredient Components

#	Quantity	Unit	Ingredient	Sub rows (added at)
1	44	weight ounces	ripe tomatoes	step 2: 44 weight ounces
2	1		medium onion	step 8: 1
3	1		small carrot	step 8: 1
4	1		celery stick	step 10: 1
5	2	tbsp	olive oil	step 11: 2 tbsp
6	2	squirts	tomato purée (about 2 tsp)	step 18: 2 tsp step 51: another teaspoon
7	1	good pinch	sugar	step 21: a good pinch step 50: more
8	2		bay leaves	step 23: 2
9	2	pints	hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)	step 29: 2 pints

Cooking Sentences

#	Section	Sentence
1	1	First, prepare your vegetables.
2	1	You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes.
3	1	If the tomatoes are on their vines, pull them off.
4	1	The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards.
5	1	Throw the vines and green bits away and wash the tomatoes.
6	1	Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end).
7	1	Peel 1 medium onion and 1 small carrot and chop them into small pieces.
8	1	Chop 1 celery stick roughly the same size.
9	2	Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat.
10	2	Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon.
11	2	Still with the heat low, cook the vegetables until they're soft and faintly coloured.
12	2	This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
13	3	Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red.
14	3	Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper.
15	3	Tear 2 bay leaves into a few pieces and throw them into the pan.
16	3	Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely.
17	3	From time to time, give the pan a good shake – this will keep everything well mixed.
18	4	Slowly pour in the 1.2 litres/2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables.
19	4	Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan.
20	4	Cook gently for 25 minutes, stirring a couple of times.
21	4	At the end of cooking the tomatoes will have broken down and be very slushy-looking.
22	5	Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away.
23	5	Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full.
24	5	Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl.
25	5	Repeat with the soup that’s left in the pan.
26	5	(The soup may now be frozen for up to three months. Defrost before reheating.)
27	6	Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface.
28	6	Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like.
29	6	If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves.
30	6	Ladle into bowls and serve.
31	6	Or sieve and serve chilled with some cream swirled in.

Cooking Steps

#	Step
1	You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes.
2	If the tomatoes are on their vines, pull them off.
3	The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards.
4	Throw the vines and green bits away
5	Wash the tomatoes.
6	Now cut each tomato into quarters
7	Slice off any hard cores from the tomatoes (they don't soften during cooking and you'd get hard bits in the soup at the end).
8	Peel 1 medium onion and 1 small carrot
9	Chop the onion and carrot into small pieces.
10	Chop 1 celery stick roughly the same size.
11	Spoon 2 tbsp olive oil into a large heavy-based pan
12	Heat the olive oil over a low heat.
13	Hold your hand over the pan until you can feel the heat rising from the oil
14	Tip in the onion, carrot and celery into the pan
15	Mix the onion, carrot and celery together with a wooden spoon.
16	Still with the heat low, cook the vegetables until they're soft and faintly coloured.
17	This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.
18	Holding the tube over the pan, squirt in about 2 tsp of tomato purée
19	Stir the tomato purée around so it turns the vegetables red.
20	Shoot the tomatoes in off the chopping board into the pan
21	Sprinkle in a good pinch of sugar into the tomato pan
22	Grind in a little black pepper into the tomato pan.
23	Tear 2 bay leaves into a few pieces
24	Throw the bay leaves into the tomato pan.
25	Stir the tomato pan to mix everything together
26	Put the lid on the tomato pan
27	Let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely.
28	From time to time, give the tomato pan a good shake – this will keep everything well mixed.
29	Slowly pour in the 1.2 litres/2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes) into the tomato pan, stirring at the same time to mix it with the vegetables.
30	Turn up the heat as high as it will go
31	Wait until everything is bubbling
32	Turn the heat down to low again
33	Put the lid back on the tomato pan.
34	Cook the soup gently for 25 minutes, stirring a couple of times.
35	At the end of cooking the tomatoes will have broken down and be very slushy-looking.
36	Remove the tomato pan from the heat
37	Take the lid off the tomato pan
38	Stand back for a few seconds or so while the steam escapes
39	Fish out the pieces of bay leaf from the tomato pan
40	Throw the pieces of bay leaf away.
41	Ladle the soup from the tomato pan into your blender until it’s about three-quarters full
42	Fit the lid on the blender tightly
43	Turn the machine on full.
44	Blitz the soup until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds)
45	Pour the puréed soup from the blender into a large bowl.
46	Repeat with the soup that’s left in the tomato pan.
47	Pour the puréed soup from the large bowl back into the pan
48	Reheat the soup over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface.
49	Taste a spoonful of the soup
50	Add a pinch or two of salt to the pan if you think the soup needs it, plus more pepper and sugar if you like.
51	If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée into the pan
52	Stir the tomato purée until it dissolves.
53	Ladle the soup from the pan into bowls
54	Serve
55	Or sieve and serve chilled with some cream swirled in.

Extras

Name	Text
untitled	for lunch or 6 as a starter
untitled	(The soup may now be frozen for up to three months. Defrost before reheating.)
untitled	The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Plum tomatoes to watch out for include Santa, Jester, Mona Lisa and Baby Sweetheart.
untitled	Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

Metric

#	Ingredient	Quantity	Unit	Sub rows
1	ripe tomatoes	1250	g	step 2: 1250 g
2	medium onion			step 8: (blank)
3	small carrot			step 8: (blank)
4	celery stick			step 10: (blank)
5	olive oil	30	ml	step 11: 30 ml
6	tomato purée (about 2 tsp)			step 18: 9.9 ml step 51: (blank)
7	sugar			step 21: (blank) step 50: (blank)
8	bay leaves			step 23: (blank)
9	hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)	1200	ml	step 29: 1200 ml

Choice Points

#	Entry
1	{"point": "Tomatoes", "used": "1-1.25kg/2lb 4oz-2lb 12oz", "case": "Swap (cookbook)", "options": "ripe tomatoes (printed line), or Elegance, Aranca, Jack Hawkins, Santa, Jester, Mona Lisa or Baby Sweetheart (note: \"The best British tomatoes for making soup are Elegance ...\")", "default": "ripe tomatoes", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "Elegance", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Elegance"}, {"kind": "simple", "text": "Aranca", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Aranca"}, {"kind": "simple", "text": "Jack Hawkins", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Jack Hawkins"}, {"kind": "simple", "text": "Santa", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Santa"}, {"kind": "simple", "text": "Jester", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Jester"}, {"kind": "simple", "text": "Mona Lisa", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Mona Lisa"}, {"kind": "simple", "text": "Baby Sweetheart", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Baby Sweetheart"}]}

Entry

{"point": "Tomatoes", "used": "1-1.25kg/2lb 4oz-2lb 12oz", "case": "Swap (cookbook)", "options": "ripe tomatoes (printed line), or Elegance, Aranca, Jack Hawkins, Santa, Jester, Mona Lisa or Baby Sweetheart (note: \"The best British tomatoes for making soup are Elegance ...\")", "default": "ripe tomatoes", "key": "", "item": null, "swaps": [{"kind": "simple", "text": "Elegance", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Elegance"}, {"kind": "simple", "text": "Aranca", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Aranca"}, {"kind": "simple", "text": "Jack Hawkins", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Jack Hawkins"}, {"kind": "simple", "text": "Santa", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Santa"}, {"kind": "simple", "text": "Jester", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Jester"}, {"kind": "simple", "text": "Mona Lisa", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Mona Lisa"}, {"kind": "simple", "text": "Baby Sweetheart", "lines": [19], "replaces": 1, "quantity": "same amount", "unit": "", "ingredient": "Baby Sweetheart"}]}

Empty in this Level 2: records, suggested equipment, goes with.

K0

Line roles and recipe starts · code

Input and method

What K0 does to it

Inputs to K0

What it reads	Made by	Does K0 wait for it?
Every Level 1 line	Level 1	yes, it is there from the start
Web pages only: each line's role tag from the page	Level 1	yes, it is there from the start

Waits for: nothing; it runs first

Ran at the same time as, in this run: nothing

K0 labels every Level 1 line with its role, and marks the line where each recipe starts. Every later step reads these labels: K1 takes the title and servings lines, K2 the ingredient lines, K4 the method lines.

Code reads the tags. This is a web page, so its Level 1 carries a role tag on each line from the page's own structure. Code reads them; no model is called.

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 0.00 s of 1.4 s
Model: None: no model call
Time: under 0.01 s
Cost: $0

Output

Result after K0

1 title, 1 servings, 1 time, 9 ingredient, 6 method, 2 note. One recipe, starting at line 1.

1Tomato souptitlerecipe starts here
2serves 4 for lunch or 6 as a starterservings
3Total time: 1 hr and 45 minstime
41-1.25kg/2lb 4oz-2lb 12oz ripe tomatoesingredient
51 medium onioningredient
61 small carrotingredient
71 celery stickingredient
82 tbsp olive oilingredient
92 squirts of tomato purée (about 2 tsp)ingredient
10a good pinch of sugaringredient
112 bay leavesingredient
121.2 litres/2 pints hot vegetable stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes)ingredient
13First, prepare your vegetables. You need 1-1.25kg/2lb 4oz-2lb 12oz ripe tomatoes. If the tomatoes are on their vines, pull them off. The green stalky bits should come off at the same time, but if they don't, just pull or twist them off afterwards. Throw the vines and green bits away and wash the tomatoes. Now cut each tomato into quarters and slice off any hard cores (they don't soften during cooking and you'd get hard bits in the soup at the end). Peel 1 medium onion and 1 small carrot and chop them into small pieces. Chop 1 celery stick roughly the same size.method
14Spoon 2 tbsp olive oil into a large heavy-based pan and heat it over a low heat. Hold your hand over the pan until you can feel the heat rising from the oil, then tip in the onion, carrot and celery and mix them together with a wooden spoon. Still with the heat low, cook the vegetables until they're soft and faintly coloured. This should take about 10 minutes and you should stir them two or three times so they cook evenly and don’t stick to the bottom of the pan.method
15Holding the tube over the pan, squirt in about 2 tsp of tomato purée, then stir it around so it turns the vegetables red. Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar and grind in a little black pepper. Tear 2 bay leaves into a few pieces and throw them into the pan. Stir to mix everything together, put the lid on the pan and let the tomatoes stew over a low heat for 10 minutes until they shrink down in the pan and their juices flow nicely. From time to time, give the pan a good shake – this will keep everything well mixed.method
16Slowly pour in the 1.2 litres/2 pints of hot stock (made with boiling water and 4 rounded tsp bouillon powder or 2 stock cubes), stirring at the same time to mix it with the vegetables. Turn up the heat as high as it will go and wait until everything is bubbling, then turn the heat down to low again and put the lid back on the pan. Cook gently for 25 minutes, stirring a couple of times. At the end of cooking the tomatoes will have broken down and be very slushy-looking.method
17Remove the pan from the heat, take the lid off and stand back for a few seconds or so while the steam escapes, then fish out the pieces of bay leaf and throw them away. Ladle the soup into your blender until it’s about three-quarters full, fit the lid on tightly and turn the machine on full. Blitz until the soup’s smooth (stop the machine and lift the lid to check after about 30 seconds), then pour the puréed soup into a large bowl. Repeat with the soup that’s left in the pan. (The soup may now be frozen for up to three months. Defrost before reheating.)method
18Pour the puréed soup back into the pan and reheat it over a medium heat for a few minutes, stirring occasionally until you can see bubbles breaking gently on the surface. Taste a spoonful and add a pinch or two of salt if you think the soup needs it, plus more pepper and sugar if you like. If the colour’s not a deep enough red for you, plop in another teaspoon of tomato purée and stir until it dissolves. Ladle into bowls and serve. Or sieve and serve chilled with some cream swirled in.method
19The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Plum tomatoes to watch out for include Santa, Jester, Mona Lisa and Baby Sweetheart.note
20Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.note

K1

Title, Cook Time, Extras · code + Haiku

Input and method

What K1 does to it

Inputs to K1

What it reads	Made by	Does K1 wait for it?
Lines that are not ingredient, method or heading lines	Level 1	yes, it is there from the start
Each line's role	K0	yes

Waits for: K0

Ran at the same time as, in this run: nothing

K1 fills three tables: Title (name, servings, total time), Cook Time (prep, cook, total) and Extras (text that is not a step or an ingredient, such as the headnote).

Code drafts all three. Title: the first title lines. Servings: a pattern match for lower and upper numbers, with leftover words sent to Extras. Times: a pattern match for each label and its value. Extras: the headnote, note and label lines.
Haiku checks two things. Haiku 5.5, thinking off, with Ryan's R1 to R21 rules, sees only the lines that are not ingredients or method (here lines 1, 2, 3, 19, 20), plus code's draft. It returns the Cook Time label and value pairs, and which lines go to Extras with a name for each. It never writes the title, the servings or the Extras text.
Code keeps only what is printed. A time is kept only if its value is printed on a time line. Extras text is always copied word for word from Level 1. If the call fails, code's draft stands.
Then the Nov 4 rules step. Code, right after K1: a "Takes" line fills the total time (R82), a title loses a closing colon (R80), "Serves 4 as a main, 8 or more as a side" gives 4 to 8 (R81), and an Extras note keeps its mark or number in its name (R77).

This run: P-FAST-R18, K0 and K1 only, newest rules (--packs 2026-11-04), Nov 4
When: 0.00 s to 1.37 s of 1.4 s
Model: Haiku 5.5, thinking off
Time: 1.0 s
Cost: $0.00024
Tokens: 14,273 rules (cached) + 424 new in, 107 out

Output

Result after K1

4 of 5 rows match L2 corrected. Bold text differs. L2 corrected's 1 Extras entry that comes from method sentences (K4's job, R9) is left out.

Title

Title	Serves	Total time
Tomato soup	4 to 4	1 hr and 45 mins to 1 hr and 45 mins

Cook Time

Prep	Cook	Total
(blank)	(blank)	1 hr and 45 mins

Extras

Name	Text
untitled	for lunch or 6 as a starter
untitled	The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Plum tomatoes to watch out for include Santa, Jester, Mona Lisa and Baby Sweetheart.
untitled	Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.

Answer

L2 corrected

The settled version (corrected). Bold text differs from the run.

Title

Title	Serves	Total time
Tomato soup	4 to 6	1 hr and 45 mins to 1 hr and 45 mins

Cook Time

Prep	Cook	Total
(blank)	(blank)	1 hr and 45 mins

Extras

Name	Text
untitled	for lunch or 6 as a starter
untitled	The best British tomatoes for making soup are Elegance, a deep-red classic tomato (often sold on the vine) with a thin skin and sweet, juicy flesh. Aranca are good on-the-vine cocktail tomatoes with a superb flavour and aroma, but if you prefer the larger beefsteak variety, go for Jack Hawkins. Plum tomatoes to watch out for include Santa, Jester, Mona Lisa and Baby Sweetheart.
untitled	Save time and effort by placing all your ingredients in a soup maker and whizzing up a delicious soup in no time. Read our review on some of the best soup makers available.