Tuna and Tomato Soup (Printable)

Quick and flavorful soup with tuna, tomatoes, and vegetables inspired by Italian cuisine.

# 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 tablespoon tomato paste

→ Herbs & Seasonings

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

→ Pantry

13 - 2 tablespoons olive oil

→ Garnish

14 - 2 tablespoons fresh parsley or basil, chopped

# How-To Steps:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery, cooking 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 if using. Stir thoroughly to combine.
05 - Bring soup to a gentle boil, then reduce heat and simmer for 8-10 minutes until vegetables are tender.
06 - Add flaked tuna and simmer for 2-3 minutes to heat through.
07 - Taste soup and adjust seasoning with salt and black pepper as needed.
08 - Ladle soup into bowls and garnish with fresh chopped parsley or basil.

# Expert Advice:

01 -
  • It transforms basic pantry staples into something that tastes like a coastal Italian bistro.
  • The prep is so fast you can go from starving to satisfied in less time than a TV episode.
02 -
  • Draining the tuna well prevents the soup from becoming overly oily or fishy in a way that overwhelms the herbs.
  • Adding the fish at the very end is the key to maintaining a pleasant texture rather than having it dissolve into the liquid.
03 -
  • Sauteing the tomato paste directly in the oil for a minute removes the raw tinny taste and deepens the color.
  • Use a wooden spoon to scrape the bottom of the pot after adding the broth to incorporate all those flavorful browned bits.
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