This hearty mushroom soup is a perfect combination of savory ingredients like tuna, vegetables, and a rich egg-cream mixture. It’s an easy-to-make dish that’s warm and comforting, especially when paired with freshly baked croutons. With a creamy texture and the flavorful touch of Parmesan cheese and Italian herbs, this soup will satisfy your hunger and warm your soul.
Preparation Time:
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Ingredients
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 carrot, chopped
- 1 red bell pepper, chopped
- 1 hot pepper, chopped (optional)
- Salt and black pepper, to taste
- Thyme, to taste
- 1 can of canned tuna
- 3 potatoes, diced
- Water (enough to fill the pot)
- 1 egg (separated)
- 100 ml (⅓ cup) cream
- Parmesan cheese, grated (to taste)
- Fresh dill, for garnish
- 3 slices of bread
- Olive oil
- Salt, red pepper, and Italian herbs (for croutons)
Directions
- In a large pot, sauté the onion, garlic, carrot, and peppers until softened.
- Add salt, black pepper, and thyme for seasoning.
- Stir in the canned tuna and diced potatoes.
- Fill the pot with water, cover with a lid, and bring to a boil. Let the soup cook until the potatoes are tender.
- In a separate bowl, whisk the egg yolk and cream together. Slowly mix in the egg white.
- Add the egg and cream mixture to the soup, stirring well. Let it cook for an additional 10 minutes on low heat.
- Stir in the grated Parmesan cheese and garnish with fresh dill. Your soup is ready!
Crouton Directions
- Preheat the oven to 180°C (350°F).
- Drizzle the bread slices with olive oil and season with salt, red pepper, and Italian herbs.
- Bake in the preheated oven for 10 minutes or until crispy.
- Serve the croutons with the soup.
Serving Suggestions
- Serve hot with croutons on the side for dipping.
- Top with extra Parmesan or a sprinkle of red pepper flakes for added flavor.
Cooking Tips
- You can substitute fresh mushrooms for canned tuna if you prefer a fully vegetarian soup.
- If you like extra heat, keep the seeds in the hot pepper or add a pinch of cayenne pepper.
- Adjust the amount of water depending on how thick or thin you want the soup to be.
Nutritional Benefits
- This soup is rich in protein from the tuna and egg.
- Potatoes provide a good source of complex carbohydrates for energy.
- The inclusion of vegetables adds essential vitamins and minerals to the dish.
Dietary Information
- This recipe is high in protein and can be made gluten-free by using gluten-free bread for the croutons.
- For a dairy-free version, omit the cream and Parmesan and substitute with a plant-based alternative.
Nutritional Facts (Per Serving)
- Calories: 320
- Protein: 18g
- Fat: 14g
- Carbohydrates: 30g
- Fiber: 5g
- Sodium: 450mg
Storage
- Store the soup in an airtight container in the refrigerator for up to 3 days.
- Croutons can be stored separately at room temperature in an airtight container for up to 2 days.
Why You’ll Love This Recipe
- It’s a unique blend of creamy soup and savory tuna, offering a fresh take on traditional mushroom soup.
- The addition of homemade croutons adds a delightful crunch to each bite.
- Easy to make and packed with flavor, this soup is both satisfying and comforting.
- The egg-cream mixture makes the soup creamy without being overly rich.
Conclusion
This mushroom soup with tuna and croutons is a wholesome and satisfying meal that brings warmth and comfort. The combination of tender vegetables, tuna, and creamy broth makes it a standout dish for any occasion. Paired with crispy, herb-infused croutons, this recipe is sure to become a family favorite. It’s simple to make, full of flavor, and perfect for lunch or dinner.
Frequently Asked Questions
- Can I use fresh mushrooms instead of canned tuna?
Yes, fresh mushrooms would be a great substitute for a vegetarian version of this soup. - Can I make this soup dairy-free?
Yes, you can use coconut milk or a dairy-free cream alternative, and omit the Parmesan. - How can I store leftover croutons?
Keep croutons in an airtight container at room temperature for up to 2 days. - Can I skip the egg in this recipe?
Yes, you can skip the egg if preferred, but it adds richness and creaminess to the soup. - Can I use different herbs instead of thyme?
Absolutely! You can use rosemary, basil, or parsley depending on your flavor preferences. - What type of bread is best for croutons?
Any type of crusty bread, such as a baguette or sourdough, will work well for croutons. - Can I use sweet potatoes instead of regular potatoes?
Yes, sweet potatoes can be a tasty and nutritious alternative in this soup. - How long does this soup last in the fridge?
The soup will stay fresh for up to 3 days when stored in the refrigerator. - Can I freeze this soup?
Yes, you can freeze the soup without the croutons for up to 2 months. Thaw and reheat before serving. - What can I use instead of Parmesan cheese?
You can substitute