Tuna and Tomato Soup

The first time I made this soup was on a rainy Tuesday when I had nothing in my pantry but the basics. I was honestly just trying to use up a can of tuna I forgot I bought, but something magical happened when those tomatoes started bubbling away with the aromatics. Now it is the soup I make when I want comfort without the heaviness of cream-based versions.

Last winter my sister came over unexpectedly and I threw this together while we caught up at the kitchen counter. She kept asking what smelled so amazing and when I told her it was basically canned tuna and tomatoes she refused to believe me. Now she texts me every time she makes it for her family.

Ingredients

• Tuna in olive oil: The oil-packed variety makes a huge difference here because it adds richness and the fish stays tender instead of getting dry or mealy
• Onion carrot and celery: This classic soffritto base builds layers of flavor that develop as they soften in the olive oil
• Diced tomatoes: Canned tomatoes work beautifully here and actually give you more consistent results than fresh ones which vary by season
• Dried herbs: Oregano and basil are nonnegotiable but red pepper flakes add this subtle warmth that makes everything sing
• Vegetable broth: Use whatever good quality broth you have on hand though the tomato paste adds enough depth that even water would work in a pinch

Instructions

Build your flavor base:

Heat the olive oil in your large saucepan over medium heat then toss in the chopped onion carrot and celery. Let them soften and become fragrant for about 5 minutes stirring occasionally so nothing catches.

Wake up the garlic:

Stir in the minced garlic and let it cook just until you can really smell it about 1 minute. Watch it closely because garlic goes from fragrant to bitter faster than you expect.

Deepen the tomato flavor:

Add the tomato paste and stir constantly for about a minute. This step concentrates the tomato flavor and gives the soup that rich depth that makes it taste like it cooked all day.

Bring it all together:

Pour in the diced tomatoes with their juices and the vegetable broth then add your oregano basil and red pepper flakes if you like a little heat. Stir everything together and let it come to a gentle bubble.

Simmer to perfection:

Reduce the heat to low and let the soup simmer for 8 to 10 minutes. You want the vegetables completely tender and the flavors to have a chance to become friends.

Add the tuna:

Gently fold in the flaked tuna and let it warm through for just 2 to 3 minutes. You want it hot and incorporated but not falling apart completely.

Make it your own:

Taste the soup and adjust the salt and pepper as needed. I usually end up adding more pepper than I expect because it really highlights the tuna.

Finish and serve:

Ladle the hot soup into bowls and scatter some fresh parsley or basil on top if you have it. The crusty bread is nonnegotiable for soaking up every last drop.

Save

This soup has become my go-to when friends are having a rough week and need something nourishing but not heavy. There is something about the combination of protein from the tuna and comfort from the tomatoes that just feels like a hug in a bowl.

Making It Your Own

The beauty of this soup is how forgiving it is while still feeling special. I have added small pasta shapes when I wanted something more substantial and it works perfectly with the Italian flavors. A splash of white wine right after the garlic cooks adds brightness and capers in the last two minutes bring this briny pop that cuts through the richness.

Serving Suggestions

A drizzle of really good olive oil right before serving transforms it completely and makes it feel restaurant worthy. Sometimes I grate a little parmesan over the top even though it is not traditional because the salty nuttiness plays so well with the tuna. A simple green salad with a sharp vinaigrette balances the warmth of the soup perfectly.

Storage And Meal Prep

This soup actually tastes better the next day which makes it perfect for meal prep or making ahead for dinner guests. The flavors continue to develop overnight in the refrigerator and the tuna becomes even more integrated with the tomato base. It keeps beautifully for up to four days and freezes well if you want to portion it out for future quick meals.

• Store in airtight containers and reheat gently over low heat to avoid drying out the tuna
• If the soup seems too thick after storing add a splash of water or broth while reheating
• The pasta version is best stored separately from the broth if you plan to have leftovers

Save

Every time I make this soup I am reminded that the simplest ingredients often create the most memorable meals.

Recipe Questions & Answers

→ What type of tuna works best?

Tuna packed in olive oil provides the best flavor and texture, though water-packed tuna can be used. Drain well before adding to the soup.

→ Can I make this ahead of time?

Yes, the flavors develop beautifully when made ahead. Store in the refrigerator for up to 3 days and reheat gently before serving.

→ What can I serve with this soup?

Crusty bread, garlic knots, or a simple green salad complement this soup perfectly. Grilled cheese sandwiches also make an excellent pairing.

→ Is this suitable for freezing?

This soup freezes well for up to 3 months. Cool completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator.

→ How can I make this heartier?

Add small pasta shapes like shells or ditalini during the last 8 minutes of cooking, or serve with a side of crusty bread for dipping.