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Nicoise Potato Soup

Canned Tuna Recipes

Bumble Bee Recipes - Nicoise Potato Soup

Nicoise Potato Soup

This potato dish has all of the components of your favorite tuna nicoise salad, but in a soup.

Prep Time: 35 minutes + 1 hour chill time
Servings: Serves 4


1 can or pouch (5 oz) Tuna, drained

1 1/2 pounds russet potatoes (3 medium potatoes)

4 cups vegetable broth

1/2 pound asparagus (~1/2 bunch), sliced into 1/2-inch pieces

4 teaspoons olive oil, divided

Dash salt & pepper

1/2 teaspoon chopped fresh rosemary

2 tablespoons chopped fresh parsley

2 hard-boiled eggs, roughly chopped

1/2 cup chopped red bell pepper

1/2 cup chopped green pitted olives


Preheat oven to 400F. Chop potatoes into small chunks, about an inch square. Place in a soup pot over high heat with broth and bring to a boil, then reduce to simmer for 25 minutes, or until potatoes are soft.

Meanwhile, toss asparagus with 2 teaspoons olive oil and a pinch of salt and pepper and roast on a baking sheet for 15 minutes. Remove and cool.

When potatoes are done cooking, puree with the broth in the pan and rosemary, parsley, and remaining 2 teaspoons oil until smooth using an immersion or standing blender. Chill in the fridge until cool, about an hour. Divide into 4 bowls and top each with one quarter of the chilled asparagus, tuna, egg, red pepper, and olives.

Nutrition Information

For one serving (TK cups): 283 Calories, Fat-9g (Saturated- 2g), Trans Fat- 0g, Cholesterol- 121mg, Sodium-827mg, Total Carbohydrate-37g, Fiber-4g, Sugars-5g, Protein-16g