Tuna Soup
Warm, hearty, and packed with flavor, this Tuna Soup is the ultimate comfort food for a chilly day. Combining tender vegetables like carrots, celery, and potatoes with the rich protein of canned tuna, this recipe creates a satisfying meal that's easy to prepare in under 45 minutes. A fragrant blend of garlic, thyme, and paprika enhances the savory broth, while a dollop of tomato paste adds depth and richness. Perfect for weeknight dinners or meal prep, this wholesome soup is not only nourishing but also incredibly versatile, allowing you to use either chicken or vegetable broth to suit your taste. Serve it with a sprinkle of fresh parsley for a burst of color and brightness, and enjoy a cozy dish that feels both indulgent and healthy. Ideal for seafood lovers, this tuna soup recipe strikes the perfect balance between simplicity and bold flavor!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, diced yellow onion
- 3 minced garlic cloves
- 2 medium, diced carrots
- 2 medium, diced celery stalks
- 2 medium, peeled and diced potatoes
- 2 cans (5-6 ounces each), drained canned tuna in water
- 4 cups chicken or vegetable broth
- 2 tablespoons tomato paste
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon black pepper
- 1 piece bay leaf
- 2 tablespoons, chopped (optional for garnish) fresh parsley
Instructions
Heat olive oil in a large pot over medium heat.
Add the diced onion and sauté until translucent, about 3-4 minutes.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Add the diced carrots and celery, cooking for another 5 minutes to soften.
Add the diced potatoes to the pot, then pour in the chicken or vegetable broth.
Stir in the tomato paste, dried thyme, paprika, salt, black pepper, and the bay leaf.
Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 15 minutes, until the potatoes are tender.
Gently stir in the drained tuna, breaking it into chunks as desired. Simmer for an additional 5 minutes to warm through.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
1244 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.0 g | 45% | |
| Saturated Fat | 6.3 g | 32% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 6990 mg | 304% | |
| Total Carbohydrate | 139.1 g | 51% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 30.5 g | ||
| Protein | 97.0 g | 194% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 452 mg | 35% | |
| Iron | 11.6 mg | 64% | |
| Potassium | 5303 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
