Tuna and Tomato Soup (Printable)

Flavorful Italian-style soup with tender tuna, tomatoes, and vegetables. Ready in 25 minutes.

# What You Need:

→ Seafood

01 - 1 can (5 oz) tuna in olive oil, drained and flaked

→ Vegetables

02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 medium carrot, diced
05 - 1 celery stalk, diced
06 - 1 can (14 oz) diced tomatoes
07 - 2 cups vegetable broth
08 - 1 tbsp tomato paste

→ Herbs & Seasonings

09 - 1 tsp dried oregano
10 - 1 tsp dried basil
11 - 1/4 tsp crushed red pepper flakes
12 - Salt and black pepper to taste

→ Pantry

13 - 2 tbsp olive oil

→ Garnish

14 - 2 tbsp chopped fresh parsley or basil
15 - Crusty bread for serving

# Step-by-Step Guide:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add tomato paste and cook for 1 minute, stirring continuously.
04 - Pour in diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes. Stir to combine thoroughly.
05 - Bring soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until vegetables are tender.
06 - Add flaked tuna and simmer for 2 to 3 minutes to heat through.
07 - Taste soup and adjust seasoning with salt and black pepper as needed.
08 - Ladle into bowls, garnish with fresh parsley or basil, and serve with crusty bread.

# Expert Advice:

01 -
  • This soup somehow manages to taste like it simmered all day, even though it comes together in about 25 minutes flat.
  • The combination of tender flaked tuna with the acidic brightness of tomatoes creates a surprisingly sophisticated flavor that feels like something youd order at a seaside cafe.
02 -
  • Once I accidentally doubled the red pepper flakes and salvaged the too-spicy soup by adding a splash of cream at the end - it turned into a delicious rose variation that my family now requests regularly.
  • I discovered that letting the soup rest for about 5 minutes off the heat before serving allows the flavors to settle and marry in a way that transforms it from good to exceptional.
03 -
  • After years of making this soup, I learned that adding the dried herbs to the oil just after the garlic blooms their flavor in a way that infuses the entire soup more effectively than adding them with the liquid.
  • The quality of your vegetable broth makes a tremendous difference - I keep homemade broth in the freezer in one-cup portions, but if using store-bought, I simmer it with a parmesan rind for 15 minutes before using it in this recipe.
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