Sweet Tomatoes Creamy Turkey Soup
User Reviews
5
Sweet Tomatoes Creamy Turkey Soup
Description
This recipe creates a creamy turkey soup starting with tender diced carrots and celery cooked in water, then drained. A roux is prepared with butter and flour, cooked to a golden color reminiscent of pie crust. Gradual addition of turkey broth thickens the base, after which turkey meat and cooked vegetables are incorporated along with poultry seasoning, salt, pepper, and fresh parsley for depth of flavor.
The addition of heavy cream toward the end enriches the broth, giving it a smooth, creamy consistency and a slightly indulgent mouthfeel. The soup is gently simmered further to meld flavors and achieve a thickened texture. This approach results in a comforting soup with balanced vegetable flavors and savory turkey notes.
This soup works well as a lunch or light dinner, especially when needing to use leftover turkey. It can be served with bread or crackers as a satisfying meal. The recipe involves careful layering of ingredients for a complex, creamy flavor.
Ingredients
- 1 cup carrot diced
- 1 cup celery diced
- 4 cups water
- 1/2 cup butter
- 1 1/2 cups onion chopped
- 3/4 cup all-purpose flour
- 8 cups turkey broth
- 1 cup turkey cooked, meat only
- 2 teaspoons poultry seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 tablespoon parsley flat-leaf, chopped
- 2 cups heavy cream
- 6- ounce instant turkey stuffing prepared according to package directions, box
Instructions
- In a medium-sized pot, add the carrots, celery, and water.
- Cook for approximately 10 to 12 minutes over medium-high heat.
- Drain the carrots and celery and set aside.
- Start the soup by making the roux: Melt the butter in a large stockpot over medium heat.
- Add the onions and cook until they are translucent.
- Add the flour. Reduce the heat to medium low and cook for 1 to 2 minutes. The color should darken, and the roux should smell like cooked pie crust.
- Increase the heat to medium, and add 1 cup of turkey broth to the roux. Stir until thickened.
- Add another cup of turkey broth, and stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening.
- Add half of the remaining stock, stir until thickened, and then add the remaining turkey stock.
- Add the turkey meat, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed.
- Add the heavy cream, and cook for an additional 10 to 15 minutes on medium-low heat.
- When you are ready to serve, ladle the soup into a bowl and top with cooked stuffing.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 399 kcal
% Daily Value*
| Calories | 399kcal | 20% |
| Carbohydrates | 26g | 9% |
| Protein | 9g | 18% |
| Fat | 29g | 45% |
| Saturated Fat | 17g | 85% |
| Cholesterol | 105mg | 35% |
| Sodium | 1296mg | 54% |
| Potassium | 373mg | 8% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 3215IU | 64% |
| Vitamin C | 16.8mg | 19% |
| Calcium | 86mg | 9% |
| Iron | 1.9mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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