Tuna and Tomato Soup (Print out)

Quick Italian-style soup with tender tuna, 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 tbsp tomato paste

→ Herbs & Seasonings

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

→ Pantry

13 - 2 tbsp olive oil

→ Garnish

14 - 2 tbsp fresh chopped parsley or basil
15 - Crusty bread for serving

# How to Make It:

01 - Heat 2 tbsp olive oil in a large saucepan over medium heat. Add chopped onion, diced carrot, and diced celery. Sauté 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 constantly to incorporate.
04 - Pour in diced tomatoes with their juice and 2 cups vegetable broth. Add dried oregano, dried basil, and red pepper flakes. Stir to combine thoroughly.
05 - Bring the soup to a gentle boil, then reduce heat to low 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 and adjust seasoning with salt and black pepper as needed.
08 - Ladle into bowls, garnish with fresh chopped parsley or basil, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • Ready in twenty-five minutes, which means you can serve it before anyone gets too hungry.
  • Built on pantry staples that are always lurking in your cabinets, making it a genuine lifesaver on low-grocery-stock days.
  • Tastes refined and intentional despite its simplicity, giving you that satisfying feeling of having actually cooked something worthwhile.
02 -
  • Don't skip the step of cooking tomato paste—it's the difference between soup that tastes flat and soup that tastes like it came from someone who knows what they're doing.
  • Add the tuna at the very end so it doesn't break apart into tiny pieces; you want it to maintain some texture and presence in the bowl.
  • Taste before serving because broth brands vary wildly in saltiness, and you don't want to guess.
03 -
  • Keep your prep organized before you start cooking—chopping everything first makes the actual cooking feel like you're conducting a smooth performance rather than scrambling.
  • Don't drain all the olive oil from the tuna can; that reserved teaspoon added back at the end creates a silky mouthfeel that elevates the whole bowl.
  • Make double the batch on days when you have twenty-five minutes to spare; this soup reheats beautifully and tastes even better the next day after flavors have settled in together.
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