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Sweet Tomatoes Creamy Turkey Soup
5 from 15 votes

Sweet Tomatoes Creamy Turkey Soup

Sweet Tomatoes Creamy Turkey Soup blends cooked turkey meat with a rich creamy broth made from a roux base with butter, flour, and turkey broth, enriched with heavy cream. The soup incorporates diced carrots and celery for texture and flavor, seasoned with poultry seasoning, salt, pepper, and parsley. It offers a thick, smooth texture with tender turkey pieces in a savory, cream-based broth, suitable for using leftover turkey or a comforting meal.

Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 10
Calories: 399 kcal
Course: Soup
Cuisine: American

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

    Cup of Yum
  1. In a medium-sized pot, add the carrots, celery, and water.
  2. Cook for approximately 10 to 12 minutes over medium-high heat.
  3. Drain the carrots and celery and set aside.
  4. Start the soup by making the roux: Melt the butter in a large stockpot over medium heat.
  5. Add the onions and cook until they are translucent.
  6. 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.
  7. Increase the heat to medium, and add 1 cup of turkey broth to the roux. Stir until thickened.
  8. Add another cup of turkey broth, and stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening.
  9. Add half of the remaining stock, stir until thickened, and then add the remaining turkey stock.
  10. Add the turkey meat, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed.
  11. Add the heavy cream, and cook for an additional 10 to 15 minutes on medium-low heat.
  12. When you are ready to serve, ladle the soup into a bowl and top with cooked stuffing.

Nutrition Information

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 399

% 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.