Pin it I discovered this tuna and tomato soup on a rain-soaked weekend when the pantry was looking sparse but comfort was desperately needed. My Italian neighbor had mentioned her mother made something similar during lean times, turning humble canned goods into something that tasted deceptively luxurious. The rich aroma of sautéing vegetables with that hint of tomato paste immediately transforms my kitchen into a cozy haven, regardless of what's happening outside.
Last winter, I made this soup when my sister dropped by unexpectedly during a snowstorm. We huddled at the kitchen table, steam rising from our bowls, the windows frosted over while we caught up on months of news. She asked for the recipe three times before leaving, and now tells me she makes it for her book club gatherings where it always disappears quickly despite its humble origins.
Ingredients
- 1 can tuna in olive oil: The oil-packed variety adds richness that water-packed simply cannot match, so please dont substitute if possible.
- 2 cups vegetable broth: Homemade intensifies the flavor, but a good quality store-bought works beautifully when time is short.
- 1 can diced tomatoes: Fire-roasted varieties add an extra layer of smokiness that elevates the entire soup.
- Mirepoix (onion, carrot, celery): This trinity of vegetables creates the aromatic foundation that makes this simple soup taste complex.
- Dried herbs (oregano, basil): These pantry staples infuse the broth with Mediterranean warmth without requiring a trip to the store for fresh herbs.
Instructions
- Build Your Flavor Base:
- Heat 2 tablespoons olive oil in a large saucepan over medium heat and add your finely chopped onion, diced carrot, and diced celery. The vegetables should sizzle gently and gradually soften, releasing their sweet aromas into your kitchen.
- Intensify the Aromatics:
- Once vegetables have softened after about 5 minutes, stir in 2 minced garlic cloves and cook just until fragrant, about one minute. Be careful not to let the garlic brown or it will turn bitter.
- Concentrate the Tomato Flavor:
- Add 1 tablespoon tomato paste and cook for a minute while stirring constantly. Watch as the paste darkens slightly, intensifying its natural umami qualities.
- Create Your Soup Base:
- Pour in the can of diced tomatoes and vegetable broth, then sprinkle in the dried oregano, basil, and optional red pepper flakes. The liquid should immediately start to take on a beautiful rust-orange color as it comes to temperature.
- Simmer to Perfection:
- Bring everything to a gentle boil, then reduce heat and simmer for 8-10 minutes until vegetables become tender. The soup will gradually deepen in color and the kitchen will fill with a comforting aroma.
- Introduce the Star Ingredient:
- Gently fold in the flaked tuna and allow it to simmer for just 2-3 minutes to heat through. Be gentle when stirring so the tuna maintains some texture rather than disintegrating completely.
- Season and Serve:
- Taste and adjust with salt and pepper before ladling into bowls. A sprinkle of fresh herbs adds brightness and color contrast against the vivid soup.
Pin it The first time I served this soup to my skeptical teenage nephew who claimed to hate both tuna and tomatoes, I watched in amazement as he asked for a second bowl. Later, I found him in the kitchen late that night, finishing the leftovers straight from the container. Sometimes the most unassuming dishes become the ones that bridge generational gaps and food prejudices without any fanfare or fuss.
Making It Your Own
While this recipe has a distinctly Italian character, it welcomes adaptations based on what you have available. Ive added a handful of frozen peas for sweetness and color, stirred in leftover cooked rice for a heartier meal, and even swapped the tuna for leftover roasted chicken when serving fish-averse friends. The tomato base forgives improvisation, making this an ideal template for creative weeknight cooking.
Storage and Leftovers
This soup stores beautifully in an airtight container in the refrigerator for up to three days, with flavors that actually improve with time. For freezing, I suggest holding back the tuna and adding it fresh when you reheat the base, as frozen fish can develop an overly strong flavor that some find off-putting. Just ladle into portion-sized containers, leaving room for expansion, and freeze for up to two months.
Serving Suggestions
While a bowl of this soup makes a complete light meal on its own, there are countless ways to round it out into something more substantial. The Italians would never serve soup without bread, and this one practically begs for a crusty slice to sop up the flavorful broth.
- A simple green salad dressed with lemon and olive oil provides refreshing contrast to the rich soup.
- For unexpected magic, try floating a small piece of crusty bread topped with melted cheese on the surface just before serving.
- Keep it light but complete by adding a plate of sliced cucumbers, olives, and feta cheese on the side for a Mediterranean touch.
Pin it This humble soup reminds us that good cooking isnt always about expensive ingredients or complicated techniques. Sometimes its just about coaxing the best from simple pantry staples and sharing the results with people you care about.
Recipe FAQ
- → Can I use tuna in water instead of oil?
Yes, you can substitute tuna packed in water. Just add an extra tablespoon of olive oil when sautéing the vegetables to maintain the richness and flavor depth.
- → 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 on the stovetop, adding a splash of broth if needed.
- → Can I freeze this tuna and tomato 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. You could also serve with a simple green salad, garlic knots, or grilled cheese sandwiches for a more substantial meal.
- → Can I make this soup spicy?
Absolutely. Increase the red pepper flakes to 1/2 teaspoon or add fresh chili peppers while sautéing the vegetables for more heat.
- → Is it okay to add pasta to this soup?
Small pasta shapes like ditalini, orzo, or shells work wonderfully. Add pasta during the last 8-10 minutes of simmering and cook until tender.