Best 9 Tuna Soup Recipes

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Tuna soup is a versatile and flavorful dish that can be enjoyed for lunch or dinner. It's also a great way to use up leftover tuna. This article features three delicious tuna soup recipes that are sure to please everyone at your table. The first recipe is a classic tuna noodle soup, made with egg noodles, vegetables, and a creamy broth. The second recipe is a Mediterranean-inspired tuna soup, with tomatoes, olives, and feta cheese. The third recipe is a spicy tuna and corn chowder, with potatoes, corn, and a creamy broth. All three recipes are easy to make and can be tailored to your own taste preferences. So whether you're looking for a quick and easy weeknight meal or a hearty soup to warm you up on a cold day, these tuna soup recipes have you covered.

Let's cook with our recipes!

TUNA CASSEROLE EDITED, WITHOUT SOUP



Tuna Casserole Edited, Without Soup image

No canned soup mix in this recipe! Mushrooms, onions, and water chestnuts go into this casserole. From: "MVANWINKLE at AllRecipes, modified by Marcel"

Provided by Marceld

Categories     One Dish Meal

Time 1h15m

Yield 6 , 6 serving(s)

Number Of Ingredients 14

1/2 cup butter, divided
8 ounces medium egg noodles, uncooked
1/2 medium onion, finely chopped
1 stalk celery, finely chopped
1 garlic clove, minced
8 ounces button mushrooms, sliced
1/4 cup all-purpose flour
2 cups milk
salt and pepper
2 (6 ounce) cans tuna, NOT drained Yes, flaked
1 cup frozen peas, thawed (OK to substitute waterchestnuts)
2 tablespoons butter, melted
3 tablespoons breadcrumbs
1 cup cheddar cheese, shredded

Steps:

  • Preheat oven to 375 degrees Fahrenheit (190 degrees C).
  • Butter a medium baking dish with 1 tablespoon butter.
  • Bring a large pot of lightly salted water to a boil.
  • Add egg noodles, cook for 8 to 10 minutes, until al dente, and drain.
  • Melt 1 tablespoon butter in a skillet over medium-low heat.
  • Stir in the onion, celery, and garlic, and cook 5 minutes, until tender.
  • Increase heat to medium-high, and mix in mushrooms.
  • Continue to cook and stir 5 minutes, or until most of the liquid has evaporated.
  • Melt 4 tablespoons butter in a medium saucepan; whisk in flour until smooth.
  • Gradually whisk in milk, and continue cooking 5 minutes, until sauce is smooth and slightly thickened.
  • Season with salt and pepper.
  • Stir in tuna, peas, mushroom mixture, and cooked noodles. Transfer to the baking dish.
  • Melt remaining 2 tablespoons butter in a small bowl, mix with bread crumbs, and sprinkle over the casserole.
  • Top with shredded cheddar cheese.
  • Bake 25 minutes in the preheated oven or until bubbly and lightly browned.

TUNA NOODLE CASSEROLE - NO CANNED SOUP!



Tuna Noodle Casserole - No Canned Soup! image

Make and share this Tuna Noodle Casserole - No Canned Soup! recipe from Food.com.

Provided by mimithomas1

Categories     < 60 Mins

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 11

8 ounces wide egg noodles
12 ounces tuna, well-drained
1 cup frozen peas
3/4 cup sour cream
3/4 cup ricotta cheese
3/4 cup milk
1 1/2 teaspoons salt
1/4 teaspoon pepper
1/4 cup dry breadcrumbs
1/4 cup fresh grated parmesan cheese
2 tablespoons butter

Steps:

  • Heat oven to 350 degrees.
  • Cook noodles as directed, then drain.
  • Return noodles to the cooking pot with well-drained tuna, frozen peas (I place them in a bowl of water then drain them to thaw some), sour cream, ricotta, salt, and pepper.
  • Pour into ungreased 2-quart casserole dish.
  • Mix bread crumbs, parmesan and melted butter; sprinkle over casserole.
  • Bake uncovered 35-40 minutes.

TUNA SOUP



Tuna Soup image

I got this recipe from another site and made it the same day for lunch! It is so easy and very tasty! Try it! I think you will like it!!

Provided by b4uc1or2

Categories     Tuna

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 (6 ounce) can tuna, drained and flaked
1 (10 1/2 ounce) can cream of celery soup
1 (10 1/2 ounce) can cream of mushroom soup
1 (10 1/2 ounce) can milk
1 (14 ounce) can chopped asparagus

Steps:

  • Dump all ingredients into a saucepan and heat thoroughly. Do not boil!

AHI TUNA FISH SOUP



Ahi Tuna Fish Soup image

This fish soup is SO SIMPLE, DELICIOUS, and amazingly HEALTHY for you! You can make it with things you probably already have in your fridge and is great served with a cup of rice! Try it with frozen albacore tuna too! Feel free to use any vegetables you want, as well as other types of thick steak fish such as albacore tuna. I buy my frozen fish for soups at Trader Joe's which are both affordable and very fresh!

Provided by Cameron's Girl

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 45m

Yield 2

Number Of Ingredients 8

4 cups water
½ pound Chinese long beans, cut into halves
1 chayote squash, cut into small wedges
1 (1 inch) piece ginger, peeled and sliced thick
1 green onions, chopped
2 frozen thick ahi tuna steaks, thawed
2 heads bok choy, chopped
1 tomato, chopped

Steps:

  • Put water in a pot; add long beans, chayote, ginger, and green onion. Bring the water to a boil, place a lid on the pot, and reduce heat to medium. Continue cooking until the vegetables are tender, about 8 minutes.
  • Gently drop tuna steaks into the water; add bok choy and tomato. Return cover to pot, reduce heat to low, and cook until the tuna is cooked through, about 20 minutes. Remove pot from heat; cool 5 minutes before serving.

Nutrition Facts : Calories 674.6 calories, Carbohydrate 88.6 g, Cholesterol 77.1 mg, Fat 4.3 g, Fiber 19.9 g, Protein 75.9 g, SaturatedFat 1 g, Sodium 398.4 mg, Sugar 9.2 g

ENCEBOLLADO DE PESCADO (FRESH TUNA SOUP WITH PICKLED ONIONS)



Encebollado De Pescado (Fresh Tuna Soup With Pickled Onions) image

Entered for safe-keeping for ZWT. An Ecuadorean recipe from www.laylita.com, sometimes used as a hangover cure. Yuca or cassava or cassaba should be available at latin supermarkets. The Pickled Red Onion and Tomato Salsa is essential to make this an "Encebollado".

Provided by KateL

Categories     Clear Soup

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 16

2 small red onions, cut in half and sliced very thin
3 limes, juice only
1 tablespoon sunflower oil or 1 tablespoon canola oil
3 tomatoes, cut in half and sliced very thin
1 tablespoon cilantro, finely chopped
1 tablespoon salt (to taste)
2 lbs fresh tuna
1 lb yucca root (fresh or frozen) or 1 lb cassava (fresh or frozen)
2 tablespoons sunflower oil
2 tomatoes, diced
1/2 red onion, diced
1 teaspoon chili powder
2 teaspoons ground cumin
8 cups water
5 fresh cilantro stems
salt, to taste

Steps:

  • PICKLED RED ONION AND TOMATO SALSA:.
  • Cut each onion in half, slice very finely and place in a bowl. Sprinkle with 1 tablespoon salt and let rest for about 10 minutes.
  • Cover the onions with lukewarm water and let rest for another 10 minutes.
  • Rinse and drain the onions.
  • Add the lime juice and the oil, place in the fridge until about 30 minutes before serving.
  • Cut the tomatoes in half and slice very finely.
  • Mix the onions, sliced tomatoes and cilantro, taste and add salt if necessary.
  • FISH SOUP:.
  • Heat the oil on medium heat to make a refrito (fried preparation to add to recipe) with diced onion, tomato, cumin, chili powder and salt.
  • Add the water and cilantro springs, bring to a boil.
  • Add the tuna and cook for until the tuna is fully cooked, about 15 minutes.
  • Drain the tuna and keep the broth to cook the yuca.
  • Separate or break the tuna into small to medium size pieces.
  • Bring the tuna broth to a boil and add the yucas, cook until tender but firm, about 30-40 minutes for the frozen yuca.
  • Take the yuca from the broth, remove the strings and cut into bite size chunks.
  • Add the yuca chunks and tuna pieces to the broth, taste and add salt if needed.
  • Re-warm the soup if necessary and serve topped with a good amount of pickled onion and tomato salsa. If desired, can also serve with avocado slices and extra lime slices.

TUNA AND CHEDDAR SOUP



Tuna and Cheddar Soup image

This sounds so good, but have not tried it yet as I am the only tuna lover in my house. Let me know how it is!

Provided by seesko

Categories     Tuna

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 (7 ounce) can tuna
1 (10 ounce) package frozen chopped broccoli
3 tablespoons butter
2 tablespoons minced onions
3 tablespoons flour
1 teaspoon seasoning salt
1/4 teaspoon salt (to taste)
1/8 teaspoon pepper
1 dash nutmeg
4 cups milk
1 cup shredded mild cheddar cheese or 1 cup american process cheese

Steps:

  • Drain and flake the tuna.
  • Cook broccoli as directed on package, reserving 1/3 cup of the cooking liquid.
  • In a large saucepan, melt the butter over low heat. Add onion; cook until onion is tender. Blend in flour until smooth and bubbly.
  • Stir in seasoned salt, salt, pepper, and nutmeg.
  • Gradually add milk, stirring constantly. Stir in reserved cooking liquid.
  • Cook, stirring constantly, until sauce is smooth and thickened.
  • Stir in the flaked tuna, broccoli, and cheese.
  • Heat until cheese is melted.

Nutrition Facts : Calories 460, Fat 29.6, SaturatedFat 17.7, Cholesterol 105.6, Sodium 538.4, Carbohydrate 20.1, Fiber 2.4, Sugar 1.3, Protein 29.4

TUNA SOUP



TUNA SOUP image

Categories     Soup/Stew     Fish     Lunch

Yield 4

Number Of Ingredients 8

1 onion, chopped
1 carrot, grated
1 tbs olive oil
200-300 g potatoes, peeled, grated
900 ml water
130g canned tuna, drained
Salt and pepper
Parsley, chopped

Steps:

  • 1. Sauté onion and carrot in olive oil for 4 minutes or until soft. 2. Add potatoes, stir and add water, cook for 20 minutes. 3. Add the tuna, stir. Season with salt and pepper, sprinkle with chopped parsley and serve.

CREAMY TUNA AND POTATO SOUP



Creamy Tuna and Potato Soup image

Make and share this Creamy Tuna and Potato Soup recipe from Food.com.

Provided by Laka

Categories     Tuna

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

10 g butter
1 small onion, chopped
300 g grated raw potatoes
350 ml fish stock or 350 ml broth
350 ml heavy cream
350 g chunk tuna, drained
1/2 teaspoon black pepper

Steps:

  • Sauté onion in butter over moderate heat for 3 minutes or until limp.
  • Add the potatoes and fish broth. Bring to a boil and cook for 5 - 7 minutes over moderate heat until the potatoes are tender.
  • Stir in heavy cream, tuna chunks broken into smaller pieces and black pepper and heat through.
  • Serve hot.

Nutrition Facts : Calories 498.8, Fat 35.6, SaturatedFat 21.7, Cholesterol 151.4, Sodium 484.8, Carbohydrate 17.3, Fiber 2, Sugar 1.4, Protein 27.8

TUNA TORTELLINI SOUP



Tuna Tortellini Soup image

This soup is creamy and filling and cheesy. So good on a cold day.

Provided by Nancy Allen

Categories     Chowders

Time 40m

Number Of Ingredients 10

1 can(s) cream of broccoli or cream of chicken soup
1 can(s) chicken broth
1/4 tsp dried basil leaves, crushed
1/8 tsp garlic powder
2 c fresh or frozen cheese filled tortellini
1 c frozen whole kernel corn (sweet)
1 1/2 c milk
1 can(s) tuna, drained
2 Tbsp diced pimento
chopped fresh parsley for garnish

Steps:

  • 1. In a 3 quart saucepan, combine soup, broth, basil and garlic. Cover; over high heat, heat to boiling.
  • 2. Add totellini and corn. Reduce heat to low. Cover; cook 10 minutes or until tortellini is tender, stirring occasionally.
  • 3. Add milk, tuna and pimento; heat through, stirring occasionally. Garnish with parsley, if desired. Makes about 6 cups.

Tips:

  • Use high-quality tuna: Opt for solid white albacore tuna packed in water or olive oil for the best flavor and texture.
  • Don't overcook the tuna: Tuna cooks quickly, so add it to the soup towards the end of the cooking time to prevent it from becoming dry and tough.
  • Add vegetables that you love: This recipe is versatile, so feel free to add your favorite vegetables, such as carrots, celery, onions, or corn.
  • Use a variety of seasonings: Experiment with different herbs and spices to create a flavorful soup. Some good options include thyme, basil, oregano, paprika, and garlic powder.
  • Garnish with fresh herbs: Before serving, sprinkle the soup with fresh herbs like parsley, cilantro, or chives for an extra burst of flavor and color.

Conclusion:

Tuna soup is a quick, easy, and affordable meal that's perfect for busy weeknights. With its creamy texture, hearty vegetables, and protein-packed tuna, this soup is sure to become a family favorite. Whether you're looking for a comforting lunch or a light dinner, this tuna soup is a great choice. So next time you're short on time or just in the mood for a delicious and nutritious meal, give this tuna soup recipe a try. You won't be disappointed!

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