Tuna and Tomato Soup (Printable)

Quick Italian-style soup with tuna, tomatoes, and aromatic 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 tablespoon tomato paste

→ Herbs and 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
15 - Crusty bread for serving

# How to make it:

01 - Heat olive oil in a large saucepan over medium heat. Add onion, carrot, and celery. Cook for 5 minutes, stirring occasionally, until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant. Add tomato paste and cook for another minute, stirring constantly to prevent sticking.
03 - Pour in diced tomatoes with their juice and vegetable broth. Add dried oregano, dried basil, and red pepper flakes. Stir thoroughly to combine all ingredients.
04 - Bring soup to a gentle boil over medium-high heat. Reduce heat to medium-low and simmer for 8 to 10 minutes until vegetables are tender.
05 - Add flaked tuna to the soup and simmer for 2 to 3 minutes until heated through, stirring gently to distribute evenly.
06 - Taste the soup and adjust seasoning with salt and black pepper as needed. Ladle into bowls and garnish with fresh parsley or basil.
07 - Serve immediately with crusty bread on the side if desired.

# Helpful Hints:

01 -
  • The soup comes together in just 25 minutes, yet tastes like it simmered all afternoon, perfect for those nights when cooking feels impossible but takeout feels like surrender.
  • It works with whatever vegetables you have languishing in your crisper drawer, making it the ultimate flexible, clean-out-the-fridge meal that somehow always turns out delicious.
02 -
  • Dont break up the tuna too much when stirring, or youll end up with tuna dust instead of those perfect, tender morsels that make each spoonful interesting.
  • If your soup tastes flat despite adding salt, try stirring in a teaspoon of apple cider vinegar just before serving, this unexpected acid brightens all the flavors without anyone identifying what made it suddenly taste so much better.
03 -
  • When chopping vegetables for soup, aim for pieces that are all roughly the same size so they cook evenly and can fit comfortably on a spoon.
  • Reserve about a tablespoon of the oil from the tuna can to drizzle over the finished soup just before serving, creating beautiful golden droplets on the surface that carry intense flavor.
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