Tuna Soup with Tomatoes
Have you heard of Tuna Soup with Tomatoes? I discovered it by chance in a little bistro, and it’s quickly become one of my favorite soups when I’m in the mood for something comforting, simple and quick to prepare!

Ingredients for this Tuna Soup with Tomatoes
Before you get started, here are the ingredients you’ll need to make this recipe. You’ll find the exact quantities in the recipe card at the bottom of the article!
- Canned tuna: The recipe’s star ingredient! Choose a good-quality canned tuna such as yellowfin or albacore.
- Tomatoes: I chose whole canned tomatoes to save time. In summer, you can use fresh tomatoes!
- Onion, carrot and celery: The classic basis for a good broth.
- Garlic: To enhance flavour.
- Capers: These add a nice touch of acidity and enhance the flavors of this soup.
- Potatoes: Add consistency and turn this soup into a complete meal.
- Broth: Opt for a quality vegetable or poultry broth.
- Thyme and bay leaf: To flavour the soup! You can use fresh or dried herbs – either is fine!
- Chilli powder: A pinch for a slightly spicy touch.

How do you make this Tuna Soup with T0matoes?
This soup is so easy to make! Here are the steps of the recipe in pictures.
Heat a tablespoon of olive oil in a large saucepan. Add the finely chopped onion, celery and carrots, and sauté gently until tender.
Then add the chopped garlic, a pinch of chilli pepper and the capers.


Add the chopped potatoes, tinned tomatoes, stock, thyme and bay leaves. Mix well, bring to the boil, then simmer over medium heat until the potatoes are cooked through (at least 30 minutes).



Drain the tuna and add it to the pan at the end of cooking. Mix gently to avoid breaking the pieces.

Adjust the seasoning with salt and pepper, and finish with a drizzle of olive oil. Serve with slices of grilled sourdough bread!

Ideas for varying this Tuna Soup with Tomatoes
- Vegetarian version: Replace the tuna with chickpeas or white beans for a soup that’s just as nourishing.
- Fresh fish: Replace tuna with fresh fish such as tuna, salmon or cod.
- Add spices: Try a little smoked paprika or a pinch of cumin for a different flavor.
- Make it creamy: Add a little crème fraîche or a spoonful of Greek yoghurt just before serving.
More comforting soup recipes
- White Bean and Tomato Soup
- Leek and Potato Soup
- Finnish Salmon Soup (Lohikeitto)
- Cream of Cauliflower Soup (without potatoes)
- Creamy Vegetable Chicken Soup
Frequently asked questions about Tuna Soup with Tomatoes
Yes, it freezes very well! Allow to cool completely, then pour into an airtight container before placing in the freezer.
This soup can be stored in an airtight container in the refrigerator for up to 4 days.
Yes, this soup is perfect for making in advance. It heats up very well, and the flavors develop even more after a few hours or the next day.
Recipe Card
Tuna Soup with Tomatoes
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Ingredients
- 1 tablespoon olive oil
- 1 onion finely diced
- 2 carrots diced
- 1 stalk celery diced
- 2 cloves of garlic finely chopped
- 1 pinch Cayenne pepper
- 2 tablespoons of capers
- 14 oz potatoes or 400 g, cut in large cubes
- 1 tin of canned tomatoes 14 oz or 400 g
- 2 1/2 cups vegetable broth 600 ml
- 3 sprigs thyme
- 2 bay leaves
- 2 cans of canned tuna 5 oz or 150 g each, drained
- Salt and pepper
Instructions
- In a large pot or saucepan, heat the olive oil over medium heat. Add the onion, celery, and carrots, then sauté for 5 minutes, stirring occasionally.
- Add the garlic, Cayenne pepper, and capers, then stir for 1 minute to release their flavors.
- Stir in the potatoes, tomatoes, broth, thyme, and bay leaf. Mix well and bring to a simmer.
- Partially cover and cook over medium heat for 25 to 30 minutes, until the potatoes are tender.
- Just before serving, gently fold in the drained and flaked tuna.
- Taste and adjust seasoning with salt, pepper, and a drizzle of olive oil.
- Serve hot with a slice of toasted country bread.