Tuna and Tomato Soup (Printable Version)

A quick Italian-inspired soup combining tender tuna with ripe tomatoes and aromatic vegetables, ready in 25 minutes.

# What You'll 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 tablespoon tomato paste

→ Herbs & Seasonings

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

→ Pantry

13 - 2 tablespoons olive oil

→ Garnish

14 - 2 tablespoons chopped fresh parsley or basil, optional
15 - Crusty bread, optional

# Directions:

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. Add tomato paste and cook for 1 minute, stirring constantly.
03 - Pour in diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes if using. Stir to combine.
04 - Bring soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until vegetables are tender.
05 - Add flaked tuna and simmer for 2 to 3 minutes to heat through.
06 - Taste and adjust seasoning with salt and pepper. Ladle into bowls, garnish with fresh parsley or basil, and serve with crusty bread if desired.

# Expert Tips:

01 -
  • It's done before you've even finished setting the table, yet tastes like you fussed over it.
  • The tuna transforms from a pantry staple into something that feels elegant and intentional.
  • One pot, minimal cleanup, and somehow you end up with four generous bowls of pure comfort.
02 -
  • Don't drain the tuna oil if you want the richest soup—I learned this the hard way by discarding perfectly good flavor down the sink.
  • The vegetables must be diced uniformly so they cook at the same rate; uneven pieces mean some mushy and some crunchy in the same spoonful.
  • Resist the urge to add the tuna early; it will shred into sad, stringy bits if it simmers too long before serving.
03 -
  • Cut your vegetables slightly smaller than you think you need to—they soften faster and distribute more evenly throughout the soup.
  • If your soup tastes flat, it's almost always under-seasoned; add salt gradually and taste between additions until it blooms.
  • Keep leftover soup in the refrigerator for up to three days, though the tuna's texture will soften more with time, so enjoy it fresh if you can.
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