Can I make this soup without tuna?

Yes. Replace the tuna with another fish or seafood you enjoy. If using raw fish fillets, add them early enough to cook completely.

Why can the soup taste bitter?

The most likely cause is leaving the lemon in the soup for too long. Add it about one minute before turning off the heat and remove it immediately afterward.

Can I use fresh tomatoes?

Yes. Ripe fresh tomatoes work very well in this soup. For a smoother broth, peel them before chopping.

When should I add the canned tuna?

Add the drained tuna about 5 minutes after adding the zucchini and tomatoes. It only needs around 3 minutes in the soup to heat through.

Can I make the soup spicier?

Absolutely. Increase the amount of red chili pepper or add extra chili directly to individual bowls. Add it gradually so the heat does not overpower the delicate tuna and vegetable flavors.

Can I leave out the cloves?

Yes. If you do not enjoy the flavor of cloves, simply omit them. The soup will still be aromatic thanks to the bay leaf, allspice, vegetables and basil.

Fish soup with tuna and zucchini

Name: Fish soup with tuna and zucchini
Total time: 30 min
Yield: 4 порции
Cuisine: International
Ingredients: Carrot — 50 g; Tomatoes — 150 g; Zucchini — 200 g; Onion — 40 g; Canned tuna — 200 g; Garlic — 10 g; Basil — 5 g; Red hot pepper — 5 g; Clove (spice) — 2 g; Allspice — 5 g; Lemon — 10 g; Bay Leaf — 2 g

40min

679g

Nutrition per 100g

118

This light tuna and zucchini soup is a simple, flavorful choice for a comforting everyday meal. Tender zucchini, juicy tomatoes and carrots create a fresh vegetable base, while canned tuna adds satisfying protein without making the soup heavy. Aromatic spices and a touch of lemon give the broth a bright, savory finish. It is easy to prepare and makes a wholesome lunch or light dinner.

WHAT YOU WILL NEED

From ingredients

12 products

Vegetables

Fish

Herbs

Spices

Citrus

SIMPLE PROCESS

Step by step recipe

The key to a flavorful soup is adding the ingredients in the right order. Start by gently infusing the broth with onion, carrot and whole spices, then add the zucchini and tomatoes so they have enough time to soften without becoming mushy. Add the canned tuna near the end because it is already cooked and only needs a few minutes to warm through. The lemon should go in just before the soup is finished and be removed after about a minute to prevent bitterness.

Step 1

Prepare the vegetables and spices

Finely chop the onion (40 g / 1.4 oz) and slice the carrot (50 g / 1.8 oz) into thin pieces or small sticks. Dice the zucchini (200 g / 7 oz), peel and chop the tomatoes (150 g / 5.3 oz), and finely chop the garlic (10 g / 0.4 oz). Prepare the basil, red chili pepper, cloves, allspice and bay leaf.

Step 2

Build the aromatic broth

Bring the water to a boil in a saucepan. Add the onion, carrot, bay leaf, cloves and allspice. Simmer over medium heat for about 5–6 minutes so the broth can absorb the flavor of the vegetables and spices.

Step 3

Add the zucchini and tomatoes

Add the diced zucchini and peeled chopped tomatoes to the simmering broth. Continue cooking for about 5 minutes over moderate heat, keeping the soup at a gentle simmer rather than a vigorous boil.

Step 4

Add the tuna and spices

Drain the canned tuna and add it to the pot. Add the red chili pepper and basil, then stir gently. Cook for about 3 more minutes, just long enough to heat the tuna without drying it out.

Step 5

Add the lemon

Place one lemon slice in the soup about 1 minute before the end of cooking. Let it infuse the broth with a fresh citrus note, then remove it immediately after turning off the heat to prevent bitterness.

Step 6

Serve hot

Remove the soup from the heat and let it rest for a few minutes. Ladle into deep bowls, add fresh herbs if desired, and serve hot.

CHEF'S TIP

Choose tuna in its own juice

For a lighter, cleaner flavor, use canned tuna packed in water or its own juices. If using tuna packed in oil, drain it well before adding it to the soup.

Keep the zucchini tender

Add the zucchini after the broth has cooked for about 5–6 minutes. This gives it enough time to become tender while helping it retain some texture.

Remove the lemon on time

Let the lemon slice steep in the soup for about one minute before turning off the heat. Remove it immediately afterward so the broth stays bright and fresh rather than bitter.

Add tuna at the end

Canned tuna is already cooked, so it does not need prolonged cooking. About three minutes in the hot soup is enough to warm it through and release its flavor.

SUBSTITUTIONS

Add your taste

Swap the tuna for another fish You can replace canned tuna with another ready-to-eat canned fish or cooked lean fish fillet. Adjust the cooking time according to the type of fish you use.
Use more zucchini For an even lighter, more vegetable-forward soup, increase the amount of zucchini. Young zucchini can be used with the skin on.
Replace the basil Fresh parsley or another mild herb can be used instead of basil. Add fresh herbs near the end of cooking or directly to the bowls to preserve their aroma.
Make it less spicy Reduce or omit the red chili pepper for a milder soup. The broth will still have plenty of flavor from the bay leaf, allspice, cloves and vegetables.

HOW TO STORE

How to Store Tuna and Zucchini Fish Soup

Let the soup cool briefly, then transfer it to a clean airtight container and refrigerate it at 4°C (40°F) or below. Enjoy within 2 days for the best flavor and texture. Reheat individual portions gently on the stovetop until piping hot, avoiding prolonged boiling so the tuna does not become dry. Freezing is not recommended because the zucchini and tomatoes may become soft and watery after thawing.

GOOD TO KNOW