Tuna and Tomato Soup (Print Version)

Quick and flavorful Italian-style soup with tender tuna and ripe tomatoes, ready in 25 minutes.

# Components:

→ 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

→ To Serve

14 - 2 tablespoons chopped fresh parsley or basil
15 - Crusty bread

# Directions:

01 - Heat olive oil in a large saucepan over medium heat. Add the onion, carrot, and celery. Sauté for 5 minutes until softened.
02 - Stir in the minced garlic and cook for 1 minute until fragrant.
03 - Add the tomato paste and cook for 1 minute, stirring constantly.
04 - Pour in the diced tomatoes and vegetable broth. Add oregano, basil, and red pepper flakes if using. Stir to combine.
05 - Bring the soup to a gentle boil, then reduce heat and simmer for 8 to 10 minutes until the vegetables are tender.
06 - Add the flaked tuna and simmer for another 2 to 3 minutes to heat through.
07 - Taste and adjust seasoning with salt and pepper as needed.
08 - Ladle into bowls, garnish with chopped parsley or basil, and serve with crusty bread if desired.

# Expert Advice:

01 -
  • It comes together faster than you'd think possible, making weeknight dinners feel less like a chore and more like a small victory.
  • That briny, umami punch from canned tuna transforms simple tomatoes into something that tastes infinitely more complex than it has any right to be.
02 -
  • The moment you add the tuna is crucial—add it too early and it breaks apart into sad flakes, too late and you're serving lukewarm soup.
  • A squeeze of fresh lemon juice just before serving brightens everything in a way that transforms the soup from good to memorable, so keep one nearby.
03 -
  • Don't skip the minute where you cook the tomato paste alone in the oil—that small caramelization step adds a depth that's impossible to skip without losing something essential.
  • Keep the heat at a true simmer rather than a rolling boil, which breaks down the vegetables too quickly and makes the broth cloudy instead of clear and inviting.
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