Save I discovered this tuna and tomato soup during a rainy afternoon when my pantry seemed embarrassingly bare. Rummaging through the shelves, I found a forgotten can of tuna and some basic vegetables. The aroma that filled my kitchen as the tomatoes, herbs and tuna melded together completely belied the simplicity of ingredients. My impromptu creation has since become my go-to comfort meal when time is short but my hunger for something satisfying isn't.
Last winter, my neighbor knocked on my door after coming down with a terrible cold. I packed up a container of this soup, still warm from the stove, and dropped it at her doorstep. The next day she texted asking for the recipe, saying it was the first thing she could actually taste in days. Something about the combination of the rich tuna, bright tomatoes, and aromatic herbs cut through even the worst congestion.
Ingredients
- Canned tuna in olive oil: The oil-packed variety adds richness that water-packed just cannot match, and I discovered that leaving a little of the oil from the can adds a beautiful depth to the soup.
- Diced tomatoes: I once tried using fresh tomatoes in winter and learned my lesson, good quality canned tomatoes provide consistent flavor year-round, especially when tomatoes arent in season.
- Dried oregano and basil: These herbs create that distinctly Mediterranean profile that makes the soup feel so comforting, I crush them between my palms before adding to release more of their essential oils.
- Crushed red pepper flakes: Just a pinch transforms the soup, adding a subtle warmth that builds with each spoonful rather than overwhelming your palate.
Instructions
- Build your flavor base:
- Heat olive oil in a large saucepan over medium heat, then add your chopped onion, carrot, and celery. Listen for that gentle sizzle as they hit the hot oil, stirring occasionally until they soften and the onions turn translucent.
- Wake up the garlic:
- Add minced garlic to the softened vegetables and let it cook just until fragrant, about 60 seconds. You'll know it's ready when that irresistible aroma rises from the pan.
- Deepen the tomato flavor:
- Stir in tomato paste and cook briefly until it darkens slightly in color. This quick caramelization concentrates the tomato flavor and adds a surprising complexity to the finished soup.
- Create the soup base:
- Pour in diced tomatoes and vegetable broth, then add your dried herbs and red pepper flakes. Watch as the liquid takes on a beautiful deep red hue as everything combines.
- Simmer to perfection:
- Bring everything to a gentle boil before reducing the heat to maintain a steady simmer. The vegetables will gradually soften and release their flavors into the broth.
- Introduce the tuna:
- Gently fold in your flaked tuna and allow it to warm through without overstirring. The tuna should maintain its texture while contributing its rich flavor to the soup.
- Season to taste:
- This is your moment to make the soup your own, adding salt and freshly ground pepper until the flavors sing. Remember you can always add more, but you cant take it away.
- Serve with love:
- Ladle the steaming soup into bowls and finish with a sprinkle of fresh herbs. The contrast between the hot soup and the bright, just-chopped herbs is what makes each bowl special.
Save During the pandemic lockdowns, this soup became my Wednesday night ritual. Id make a big pot, pour a glass of wine, and video call my sister three states away who would be making it in her kitchen too. We coordinated our cooking so wed sit down to the same meal together, separated by distance but connected by the identical aromas filling our respective homes. Those virtual soup nights got me through some lonely weeks.
Storage and Leftovers
I actually think this soup tastes even better the next day, after all the flavors have had time to get properly acquainted in the refrigerator. Store it in an airtight container for up to three days, and youll notice the texture becomes slightly thicker and the flavor more integrated with each passing day. When reheating, do it gently on the stovetop rather than blasting it in the microwave, which can make the tuna tough.
Make It Your Own
Sometimes I throw in a handful of whatever odds and ends are in my refrigerator to transform this into an entirely new soup. A few handfuls of baby spinach wilted in at the end add color and nutrition, while a can of drained white beans makes it heartier for hungry nights. My partner prefers it with a squeeze of lemon juice and a sprinkle of capers, which takes it in a slightly more puttanesca-inspired direction that works surprisingly well.
Serving Suggestions
While perfectly satisfying on its own, this soup truly shines when paired with the right accompaniments. I discovered through happy accident that rubbing a cut garlic clove over toasted sourdough before dipping it into the soup creates a flavor combination that makes people close their eyes and sigh contentedly.
- For a complete meal, serve with a simple green salad dressed with just olive oil, lemon juice, and flaky salt.
- If you have a few extra minutes, quick-pickled red onions make an unexpectedly perfect garnish, providing crunch and acidity against the warm soup.
- Keep some good quality parmesan in the refrigerator to grate over the top just before serving, it melts slightly into the hot soup creating little pockets of salty richness.
Save This humble soup has taught me that extraordinary meals dont require extraordinary effort or ingredients. Its proof that with just a handful of pantry staples and less than half an hour, you can create something that nourishes both body and spirit.
Recipe Questions & Answers
- → Is this soup freezer-friendly?
Yes, this soup freezes well for up to 3 months. Cool completely before transferring to airtight containers. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth if needed.
- → Can I use fresh tuna instead of canned?
While canned tuna works best for this dish's texture and convenience, you can use cooked fresh tuna. Grill or sear a tuna steak, then flake it into the soup during the last 2-3 minutes of cooking just to warm through.
- → What can I serve with this soup?
Crusty bread or garlic bread is ideal for soaking up the flavorful broth. A simple green salad with vinaigrette balances the meal nicely. Grilled cheese sandwiches also pair wonderfully with the tomato-based soup.
- → How do I make this soup thicker?
Add small pasta shapes like ditalini or shells during the simmering stage. Alternatively, mash some of the tomatoes against the side of the pot, or stir in a tablespoon of tomato paste which also deepens the flavor.
- → Can I make this soup spicy?
Absolutely. Increase the crushed red pepper flakes to 1/2 teaspoon or more depending on your preference. You can also add a pinch of cayenne pepper or Calabrian chili paste for extra heat and depth.
- → How long does this soup keep in the refrigerator?
Stored in an airtight container, this soup keeps well for 3-4 days in the refrigerator. The flavors often deepen and improve after a day. Reheat gently on the stovetetop over low-medium heat, stirring occasionally.