Tuna Broccoli Soup
Creamy tuna broccoli soup combines tender broccoli, flaky tuna, and a rich, velvety base, perfect for a comforting meal that suits family dinners or casual gatherings.
Ingredients
Instructions
- Melt butter in a large saucepan over medium heat; add chopped onions and cook until wilted.
- Stir in flour, tossing with onions until coated.
- Gradually stir in milk, mixing until the mixture is smooth.
- Add frozen chopped broccoli (broken into chunks), salt, and chervil.
- Cook over medium heat, stirring constantly, until mixture thickens and broccoli becomes tender.
- Add drained tuna in chunks, sour cream, and chopped parsley; stir to combine.
- Heat to serving temperature, ensuring not to boil.
Tips & Substitutions
For a creamier texture, consider using half-and-half instead of milk. You can substitute fresh broccoli if available, just adjust the cooking time. If you want more flavor, try adding a splash of lemon juice or some garlic powder. For a protein boost, consider using canned salmon instead of tuna. This soup is also great with a sprinkle of cheese on top before serving.
Serving Suggestions
This Tuna Broccoli Soup is delicious on its own, but you can serve it alongside crusty bread or a fresh garden salad for a complete meal. A light dessert like fruit salad or sorbet can complement it nicely. It also pairs beautifully with Cocktail Crab Spread for a seafood-themed gathering.
Storage & Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm the soup gently on the stove over low heat, stirring frequently to prevent sticking. If the soup thickens too much in the fridge, add a little milk while reheating to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Broccoli Soup contains roughly 898 calories, with 23g protein, 50g carbohydrates, and 71g fat. It is an excellent source of vitamin C (100% of the Daily Value), iron (95% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2177mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh broccoli instead of frozen?
Yes, fresh broccoli can be used instead of frozen. Just chop it into small florets and add it to the soup earlier in the cooking process to ensure it becomes tender. You may need to adjust the cooking time slightly.
Is there a vegetarian option for this soup?
To make a vegetarian version, simply omit the tuna and use vegetable broth instead of milk. You can also add beans or lentils for added protein. The rest of the ingredients will provide a rich flavor that still makes the soup satisfying.
Can I freeze this soup?
Freezing the soup is possible, but keep in mind that the texture may change upon thawing. If you plan to freeze it, do so before adding the sour cream and tuna. Thaw in the refrigerator overnight and reheat gently, adding the sour cream just before serving.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).