Tuna and Tomato Soup

Experience the comforting flavors of the Mediterranean with this Italian-inspired Tuna and Tomato Soup. This quick and flavorful dish combines tender canned tuna with rich tomatoes and aromatic vegetables to create a satisfying meal that is ready in just 25 minutes. It is an excellent choice for a busy weeknight when you want something nutritious yet simple to prepare.

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The combination of savory seafood and a bright tomato broth makes this soup both light and filling. By using aromatic herbs like oregano and basil, you bring a classic Italian profile to your bowl with minimal effort.

Ingredients

• Seafood: 1 can (5 oz / 140 g) tuna in olive oil, drained and flaked
• Vegetables: 1 medium onion (finely chopped), 2 cloves garlic (minced), 1 medium carrot (diced), 1 celery stalk (diced), 1 can (14 oz / 400 g) diced tomatoes, 2 cups (480 ml) vegetable broth, 1 tbsp tomato paste
• Herbs & Seasonings: 1 tsp dried oregano, 1 tsp dried basil, 1/4 tsp crushed red pepper flakes (optional), Salt and black pepper to taste
• Pantry: 2 tbsp olive oil
• To Serve: 2 tbsp chopped fresh parsley or basil (optional), Crusty bread (optional)

Instructions

Step 1

Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes, until softened.

Step 2

Stir in the garlic and cook for 1 minute until fragrant.

Step 3

Add the tomato paste and cook for 1 minute, stirring.

Step 4

Pour in the diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes if using. Stir to combine.

Step 5

Bring the soup to a gentle boil, then reduce heat and simmer for 8-10 minutes, until the vegetables are tender.

Step 6

Add the flaked tuna and simmer for another 2-3 minutes to heat through.

Step 7

Taste and adjust seasoning with salt and pepper.

Step 8

Ladle into bowls, garnish with chopped parsley or basil, and serve with crusty bread if desired.

Zusatztipps für die Zubereitung

To build the best flavor base, ensure your onion, carrot, and celery are properly softened before adding the liquids. If you prefer a smoother consistency, you can lightly pulse the vegetable and tomato mixture with an immersion blender before adding the tuna.

Varianten und Anpassungen

For extra richness, stir in a spoonful of capers or a splash of lemon juice before serving. You can substitute chicken broth for vegetable broth if preferred, or add small pasta shapes to create a heartier, more substantial soup.

Serviervorschläge

Ladle the hot soup into bowls and garnish with fresh parsley or basil for a pop of color and freshness. Serving this dish with warm, crusty bread is highly recommended for soaking up the savory tomato broth.

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This Tuna and Tomato Soup is a testament to how simple ingredients can create a deeply flavorful and nourishing meal. Enjoy this quick taste of Italy in the comfort of your own home.

Recipe FAQs

→ Is tuna soup safe to reheat?

Yes, this soup reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Gently warm on the stovetop over medium-low heat, adding a splash of broth if needed to adjust consistency.

→ Can I use fresh tuna instead of canned?

While canned tuna is traditional and convenient, you can use cooked fresh tuna. Add it during the last 2-3 minutes of simmering just to heat through, as overcooking will make it tough and dry.

→ What type of tuna works best?

Tuna packed in olive oil adds richness and flavor. If using water-packed tuna, consider adding an extra tablespoon of olive oil during cooking to maintain the soup's satisfying body.

→ Can I freeze this soup?

The soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating. The texture may change slightly but remains delicious.

→ How can I make this soup more filling?

Add small pasta shapes like shells or ditalini during the last 8 minutes of cooking. You can also serve with extra crusty bread, or add a can of white beans for additional protein and fiber.

→ What herbs can I substitute?

Fresh thyme, rosemary, or marjoram work well instead of oregano and basil. Use about 1 tablespoon of fresh herbs for every teaspoon of dried. Add fresh herbs at the end to preserve their bright flavor.