A Deliciously Tasty Tuna Soup Recipe
Tuna is a saltwater fish that is sleek and fast, with a maximum speed of 75 miles per hour. Tuna is a member of the Scombridae subgroup, a.k.a. the mackerel family. The animal belongs to the Thunnini tribe, which consists of 15 species. The largest is the Atlantic Bluefin (Thunnus Thynnnus), which can weigh as much as 1,500 pounds and is prized for its red fleshy sushi-grade tuna.
Tuna is the only kind of fish that has the ability to maintain its body temperature higher than the water in which they inhabit. They offer amazing culinary value, including protein and large amounts of omega-3 fatty acids. Tuna offers these health benefits:
- Helps prevent anemia due to micronutrients.
- It may help reduce the risk of dementia.
- The omega-3 fatty acids offer heart health support.
- Help support the control of blood sugar for diabetics.
There are many ways to enjoy tuna – from grilling to salads and baked in a casserole. Another favorite use of Tuna is to create tuna soup, which is also typically known as tuna chowder. The tasty tuna soup recipe that follows can be used as a lunch meal or a dinner starter and take only about an hour from start to finish.
How to Make This Tasty Tuna Soup
Tuna soup is easy to make. This delicious meal uses budget-friendly items and is made in 45 minutes.
- Preparation Time – 20 minutes.
- Cooking Time – 45 minutes.
- Total Prep & Cooking Time – 1 hour 5 minutes.
- Serves – 4.
The Ingredients For A Deliciously Tasty Tuna Soup Recipe
This recipe for tuna soup is perfectly comforting and not too heavy. Most of the ingredients needed to craft this delicious soup are found in household pantries. So, tuna soup is often an excellent emergency meal option when you are short on time.
- 1 Tablespoon of Olive Oil.
- 1 Medium Yellow Onion – Chopped.
- 1 Large Shallot- – Finely Diced.
- 1 Large Garlic Clove – Finely Diced.
- 3 Tablespoons of All Purpose Flour.
- 1 Teaspoon of Salt.
- 1 ½ Cups of Vegetable or Chicken Broth.
- 1 Bay Leaf.
- 2 Teaspoons of Fresh Thyme – Chopped.
- ¼ Cup of Good Dry White Wine.
- ½ Pound of Fingerling Potatoes – Cut the Potatoes into equal 1/4 –Inch Thick Slices.
Pro-tip – Fingerling potatoes are available in most well-stocked grocery stores. These types of potatoes are ideal in this tuna soup because of their small size. If you can’t find fingerlings, you can substitute Yukon Gold instead. Be sure to cut the potatoes into similar-sized pieces (1/4 – 1/3 inch), so the potato pieces can cook at the same time. - 1 ½ Cups of Half-And-Half.
- Pro-Tip – you can substitute milk, but the tuna soup/chowder will have a richer taste and consistency if you choose to use half-and-half.
Additional Ingredients
- 7 Ounces Of Canned or Fresh Albacore Tuna.
Pro-tip – Tuna is available in a can packaged in water or oil. The healthier version is the water-based tuna, although many people think albacore tuna packed in oil in a can is a heavenly addition to any meal. - 1 Rib of Celery – Thinly Sliced.
- ¼ Teaspoon of Black Pepper.
- Fresh Chives – Chopped.
- Freshly Ground Pepper.
- Garnish –
- Celery Leaves.
- Oyster Crackers.
Cooking Notes
For those who prefer, it is possible to swap out the canned tuna with canned salmon – for a delicious twist on a classic chowder.
Cooking Directions A Deliciously Tasty Tuna Soup Recipe
After preparing the ingredients for cooking
- Add the olive oil to a large stockpot or saucepan.
- Heat the oil over medium-high heat.
- When the oil is hot, add the chopped onion.
- Stir occasionally until the onion becomes soft and translucent and begins to brown. This takes about 20 minutes.
- Add the diced shallots and the garlic, and continue to stir this vegetable mixture until fragrant, which takes about 1 minute.
- Add the flour and salt.
- Cook over low heat, stirring the mixture with a wooden spoon, for two to three minutes.
- Whisk in the vegetable or chicken broth and bring the soup base to a gentle simmer.
- Cook for 5 minutes, stirring occasionally – The liquid should be the consistency of heavy cream.
- Add the bay leaf, fresh thyme, and dry white wine.
- Add the potatoes and bring the tuna soup to a simmer.
- Cover the pot and adjust the heat under the soup to maintain a slow and steady simmer.
- Cook for an additional 15-20 minutes or until the potatoes are fork-tender.
Optional
If you like chowder on the thicker side, transfer a cup of the chowder to a blender and process until smooth. Return the blended mixture to the soup pan. If you like your chowder a little less thick, skip this step.
- Stir in the half-and-half and mix well.
- Add the tuna with all its juices, the sliced celery, and black pepper.
- Bring the heat under the tuna soup slowly up to medium heat and cook for a few minutes.
- Taste the soup to determine if the seasoning needs adjustment to salt or pepper.
- Remove the bay leaf, and then ladle it into warmed soup bowls.
- Garnish the tuna soup with chives, oyster crackers, black pepper, and celery leaves.
FAQS
How Does the Nutritional Value of This Tasty Tuna Soup Stack up?
One serving of this tuna soup has 250 calories and five grams of protein and is low in sugar and cholesterol. The soup is rich in vitamins (A, C) and minerals – iron, potassium, and calcium.
What are Some Serving-Side Suggestions for This Tasty Tuna Soup?
Chowders go well with these side dishes:
- A simple, light salad or bowl of cole slaw.
- Sweet and savory cornbread or cornmeal pancakes.
- Roasted vegetables, like bacon roasted cabbage or parmesan roasted broccoli.
- Corn on the Cob.
- Southern Fried Green Tomatoes.
How do you Store and Reheat Tuna Soup?
Leftover tuna soup can be stored in the refrigerator in an airtight container for three to four days. Before storing, allow the soup to cool to room temperature.
To reheat, put the tuna soup in a saucepan on low heat and stir frequently. This delicious tuna soup recipe can be reheated in the microwave oven for those who prefer that method.
