Creamy Tuna Soup: Culinary Magic in a Bowl

A classic recipe for Creamy Tuna Soup is simple and delicious. It only has 9 ingredients, including tuna. Moreover, it has a rich, fragrant flavor that’s made all the better by adding spices like coriander, lemongrass and garlic. It’s served with plantain or sweet potato balls, which are also a popular addition.

Creamy Tuna Soup Recipes

Creamy Tuna Soup

The tuna soup is so amazing with the thick creamygravy. The herbs and vegetables blend in so well in this soup.

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Course: Soup

Cuisine: INTERNATIONAL

Diet: Low Calorie

Keyword: creamy soup, tuna, tuna soup

CookingStyle: Boiling

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 2 servings

Calories: 474kcal

Author: James Anderson

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Equipment

pot

Ingredients

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• 1 tuna fillet cut into small cubes
• 1/2 cup celery chopped
• 1 tsp chives minced
• 1/2 carrot grated
• 1/2 cup cream
• 1/2 cup cheddar cheese grated
• 1 cup fish stock
• Salt and pepper to taste
• 1 tsp parsley chopped
• 1/2 tsp garlic powder
• 1 tsp cayenne powder

Instructions

• In a pot, add the fish stock with the garlic powder, carrot and celery. Cook for 5 minutes.
• Add the tuna cubes, salt, pepper, cayenne, and cook for 5 minutes. Add the cream, and cheddar cheese.
• Cook for 5 minutes. Add the parsley and chives and serve hot.

Video

Notes

You can add more cheese. For a traditional, creamy soup, use a combination of cheese and cream. To reduce the amount of fat, you can choose the mildest type of cheese and omit the butter altogether. While a traditional cream of tuna soup will be full of flavor and nutrients, a diet version will contain fewer calories and fat. If you're on a diet, you should add light cream, milk, and margarine.

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Nutrition

Serving: 2servings | Calories: 474kcal | Carbohydrates: 5g | Protein: 31g | Fat: 36g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Cholesterol: 143mg | Sodium: 650mg | Potassium: 517mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5705IU | Vitamin C: 2mg | Calcium: 302mg | Iron: 1mg

© Food And Meal

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the Spoonacular Database, whenever available, or otherwise other online calculators.

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Pin Recipe

Alternative Method: Creamy Tuna Soup in a Slow Cooker

Ingredients:

• 2 cans (12 oz each) of high-quality tuna, drained and flaked
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves of garlic, minced
• 4 cups of chicken broth
• 1 cup of heavy cream
• 2 bay leaves
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

• Place the chopped onions, carrots, celery, and minced garlic in your slow cooker.
• Add the flaked tuna to the slow cooker.
• Pour in the chicken broth and heavy cream, and then add the bay leaves and dried thyme.
• Season with salt and pepper to taste.
• Stir everything together to ensure the ingredients are well combined.
• Cover the slow cooker and set it on the low heat setting. Let it cook for 4-5 hours. The slow cooking will allow the flavors to meld and the vegetables to become tender.
• Once the soup has finished cooking, remove the bay leaves and discard them.
• Serve the Creamy Tuna Soup hot, garnished with fresh parsley for a burst of color and freshness.

Tips for making Creamy Tuna Soup

Serving Suggestions

• Crusty Bread Companion: Pair your soup with a slice of crusty artisan bread or a warm baguette. The contrast of textures is truly satisfying.
• Fresh Salad Sidekick: A side salad of mixed greens with a zesty vinaigrette adds a refreshing touch to the meal. The acidity balances the creamy soup.
• Lemon Zest Garnish: A dash of fresh lemon zest or a squeeze of lemon juice just before serving can brighten up the flavors and provide a citrusy contrast.
• Serve in Bread Bowls: For a unique presentation, consider hollowing out small bread rolls to use as edible soup bowls. Ladle the creamy goodness right into them.
• Seafood Duo: Accompany your Creamy Tuna Soup with a plate of grilled shrimp or seared scallops. It’s a seafood lover’s dream pairing.

Cooking Tips

• High-Quality Tuna: Use the best quality tuna you can find. It’s the star of the dish, and premium tuna elevates the flavor.
• Slow and Steady: Don’t rush the slow cooker process. Low and slow cooking allows the flavors to meld and intensify.
• Avoid Overcooking: Be cautious with the heavy cream. Add it near the end of the cooking time to prevent curdling or separation.
• Season Gradually: Season the soup with salt and pepper incrementally. You can always add more, but it’s challenging to correct an overly salty soup.
• Garnish Last:Fresh herbs and lemon zest should be added just before serving to retain their vibrant flavors.

FAQs about Creamy Tuna Soup

• Can I freeze Creamy Tuna Soup? Yes, you can freeze it. Let the soup cool, then store it in airtight containers. Thaw and reheat on the stove, stirring to regain the creamy consistency.
• Can I use fresh tuna instead of canned? Absolutely! Fresh tuna can add a different dimension to the soup. Simply sear it briefly before adding it to the slow cooker.
• How do I prevent curdling of the cream? To avoid curdling, add the heavy cream towards the end of the cooking time, and make sure the slow cooker is on the low heat setting.
• Can I make this soup ahead of time? Yes, you can make it in advance. Store it in the refrigerator for up to 3 days. Reheat it gently on the stove before serving.
• What’s the secret to a velvety texture? The key to a creamy texture is allowing the soup to simmer slowly. Avoid boiling it, as that can lead to separation or curdling. Stirring regularly also helps to achieve a smooth consistency.

Creamy Tuna Soup: The ultimate comfort in a bowl. Share the recipe and subscribe for more culinary delights. Warm up your dinner!

James Anderson

Sous Chef at Food And Meal Restaurant

I'm James F Anderson, a noted sous chef from London and a Le Cordon Bleu alumnus. My career began in a Michelin-starred Parisian eatery, where my blend of classic and contemporary cooking, using seasonal ingredients, earned accolades. Recognized in culinary publications and on cooking shows, I’m committed to mentoring aspiring chefs and delivering memorable dining experiences, marking me as a standout talent in the culinary world.