Tuna and Tomato Soup

I used to think tuna belonged exclusively in sandwiches until a rainy Tuesday afternoon when I only had a few pantry staples left. The steam rising from the pot smelled surprisingly like a coastal Italian kitchen. It turned out to be the most comforting bowl of soup I had ever accidentally created. Now it is my go to when the wind picks up and I need something fast.

Last November my friend stopped by unannounced while I was mid prep for this very dish. We sat at the small kitchen island talking over the sound of simmering broth and the sharp smell of garlic. She was skeptical about fish in a tomato soup but ended up asking for a second bowl. It was one of those simple evenings where the food just made everything feel easier.

Ingredients

• Olive Oil: Use the good stuff because it carries all the vegetable flavors as they soften.
• Onion Carrot and Celery: These three are the holy trinity that builds the foundation of the soup.
• Garlic: Two cloves are usually enough but I always add a little extra for that punch.
• Tomato Paste: This adds a rich concentrated sweetness that balances the acidity of the broth.
• Diced Tomatoes: They provide the chunky texture that makes the soup feel like a real meal.
• Vegetable Broth: I prefer low sodium so I can control the salt level myself at the end.
• Dried Oregano and Basil: These herbs bring that classic Mediterranean aroma that fills the whole house.
• Red Pepper Flakes: Just a pinch adds a tiny bit of heat that wakes up the tuna.
• Canned Tuna: Drain it well so the oil does not overpower the delicate vegetable flavors.
• Fresh Parsley: It adds a bright green finish that makes the bowl look beautiful.

Instructions

Softening the aromatics:

Toss your chopped onion carrot and celery into the oil and let them sweat until they are translucent.

Adding the garlic:

Stir in the garlic for just a minute until you can smell it across the kitchen.

Concentrating the tomato:

Mix in the tomato paste and cook it until it turns a slightly darker shade of red.

Building the base:

Pour in the diced tomatoes and broth then sprinkle in your dried herbs and red pepper flakes.

Simmering to perfection:

Let the pot bubble gently for about ten minutes until those vegetables are tender to the bite.

Adding the seafood:

Gently flake the tuna into the soup and let it warm through for just a few minutes.

Final seasoning:

Take a small sip then add salt and pepper until the flavors really pop.

Save

I remember serving this during a power outage with just a few candles on the table. The warmth of the bowls kept our hands toasty while we waited for the lights to come back on.

Choosing the Best Tuna

I have found that tuna packed in olive oil yields a much richer flavor than the water packed variety. If you use the oil packed version you can even use a teaspoon of that oil to start your saute. It infuses the vegetables with a hint of the sea right from the start.

The Importance of the Simmer

Letting the soup sit on a low flame is where the magic happens. The tomatoes lose their raw edge and the herbs really start to hydrate and release their oils. Even five extra minutes of simmering can make a noticeable difference in the final depth.

Serving Suggestions

While a bowl of this on its own is lovely I usually serve it with a thick slice of sourdough bread. The bread is perfect for soaking up every last drop of the savory tomato broth. Here are a few ways to make it your own.

• Add a handful of small pasta shapes like ditalini for a more filling version.
• Stir in a spoonful of salty capers just before serving for an extra briny kick.
• Top with a drizzle of extra virgin olive oil to add a silky finish.

Save

I hope this soup brings as much warmth to your kitchen as it does to mine. Enjoy every savory spoonful with someone you love.

Questions & Answers

→ Can I use tuna in water instead of olive oil?

Yes, tuna in water works perfectly. You may want to add an extra tablespoon of olive oil when sautéing the vegetables to maintain richness.

→ How long does this soup keep in the refrigerator?

Store in an airtight container for up to 3 days. The flavors develop and meld beautifully overnight, making it excellent for meal prep.

→ Can I freeze this soup?

Absolutely. Freeze for up to 3 months. The texture remains excellent, though fresh garnish should be added after reheating.

→ What type of bread pairs best?

Crusty Italian bread, ciabatta, or a baguette works wonderfully for soaking up the flavorful broth. Garlic bread is also delicious.

→ Can I add pasta to make it more filling?

Yes, small shapes like ditalini, shells, or orzo work well. Add during the last 8 minutes of simmering and adjust liquid as needed.

→ Is this soup suitable for other diets?

It's naturally dairy-free and nut-free. For gluten-free, ensure your broth and bread are certified gluten-free.