Save Rain was pattering against my kitchen window last Tuesday when I realized I had nothing planned for dinner but a pantry full of odds and ends. Sometimes those desperate experiments turn into the meals that stick with you longest. This tuna and tomato soup came together in twenty minutes, smelling like an Italian grandmother had been cooking all day instead of my frantic self.
My sister called just as I was taking the first batch off the stove, complaining about her own dinner dilemma. I told her what I was making and she sounded skeptical until she came over with a bottle of wine and ended up having two bowls. Now she texts me every time she spots canned tuna on sale.
Ingredients
- Tuna in olive oil: The oil packed version makes a noticeable difference in richness and mouthfeel compared to water packed varieties
- Onion, carrot and celery: This classic trio forms the aromatic foundation that gives the soup its depth
- Garlic: One minute is all it needs to bloom and release its fragrance without turning bitter
- Diced tomatoes: Canned work beautifully here and actually provide more consistent flavor than fresh depending on the season
- Tomato paste: This concentrated ingredient adds a deep savory backbone and helps thicken the broth slightly
- Dried oregano and basil: Dried herbs actually hold up better in long simmered soups than fresh ones which can lose their punch
- Red pepper flakes: Just enough to whisper warmth without making it uncomfortably spicy
- Fresh parsley or basil: The finishing bright green garnish makes each bowl look like it came from a restaurant
Instructions
- Build your flavor foundation:
- Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery, sautéing for 5 minutes until softened and fragrant.
- Wake up the garlic:
- Stir in the minced garlic and cook for just 1 minute until you can smell it throughout your kitchen.
- Deepen the tomato base:
- Add the tomato paste and cook for 1 minute, stirring constantly to dissolve it into the vegetables.
- Create the soup:
- Pour in the diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes if using, stirring to combine everything.
- Let it meld together:
- Bring the soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until the vegetables are completely tender.
- Add the tuna:
- Fold in the flaked tuna and simmer for another 2 to 3 minutes just to heat it through.
- Make it yours:
- Taste and adjust the seasoning with salt and pepper until it tastes perfect to you.
- Finish and serve:
- Ladle into warm bowls, scatter with chopped fresh parsley or basil, and serve with crusty bread for soaking up every drop.
Save Last month my neighbor smelled this simmering and knocked on my door with a hopeful expression. We ended up eating together at my counter, talking until the bowls were empty and the bread basket was nothing but crumbs. Those are the best meals.
Making It Your Own
I have discovered that a splash of lemon juice right before serving wakes up all the other flavors in the most wonderful way. Capers work beautifully here too if you enjoy that briny punch that cuts through the richness.
The Bread Factor
Do not skip serving this with good bread whether that is a torn baguette, slices of sourdough, or even toasted garlic bread. The ritual of dipping crusty bread into the broth is half the joy of this soup.
Batch Cooking Wisdom
This soup actually tastes better the next day as the flavors continue to develop and deepen in the refrigerator. I often make a double portion and portion some into jars for easy lunches throughout the week.
- Cool the soup completely before refrigerating to prevent condensation from diluting the flavors
- Store the tuna separately if meal prepping more than two days ahead
- Reheat gently over low heat to preserve the texture of the seafood
Save There is something so honest about a soup that comes from simple ingredients treated with respect. I hope this becomes one of those recipes you turn to without thinking.
Recipe FAQs
- → Can I use fresh tuna instead of canned?
Fresh tuna can be used, though it will change the texture and cooking time. Grill or sear fresh tuna separately, then add it during the last 2 minutes of cooking to prevent it from becoming dry or tough.
- → How long does this soup keep in the refrigerator?
Store cooled soup in an airtight container for up to 3 days. The flavors often improve overnight. Reheat gently over medium-low heat, adding a splash of broth if needed.
- → Can I freeze this soup?
Yes, freeze for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator and reheat on the stovetop.
- → What can I serve with this soup?
Crusty bread is perfect for dipping. A simple green salad with vinaigrette complements the rich flavors. Grilled cheese sandwiches also make an excellent pairing.
- → Is this soup spicy?
The soup is mild on its own. Red pepper flakes add optional warmth—start with 1/8 teaspoon for subtle heat or omit entirely for a family-friendly version.
- → Can I make this soup thicker?
Add small pasta shapes like ditalini or orzo during simmering, or mash some tomatoes against the pan side. A tablespoon of cream or coconut milk works too.