Best Souplantations Creamy Herbed Turkey Soup Recipes

CREAMY TURKEY SOUP

Creamy Turkey Soup image

My mother always prepared a holiday turkey much larger than our family could ever eat in one meal so there'd be plenty of leftovers. That's one tradition I've kept up. This hearty soup uses a lot of turkey and is great after watching football games and raking leaves. -Kathleen Harris, Galesburg, Illinois

Provided by Taste of Home

Categories Dinner Lunch

Time 50m

Yield 8 servings (2 quarts).

Number Of Ingredients 13

Ingredients

1 large onion, chopped
3 celery ribs with leaves, cut into 1/4-inch pieces
6 tablespoons butter
6 tablespoons all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/2 teaspoon each dried thyme, savory and parsley flakes
1-1/2 cups milk
4 cups cubed cooked turkey
5 medium carrots, cut into 1/4-inch pieces
1 to 2 cups turkey or chicken broth
1 package (10 ounces) frozen peas

Steps:

In a large kettle, saute onion and celery in butter until tender, about 10 minutes. Stir in flour and seasonings; gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Add turkey and carrots. Add enough broth until soup is desired consistency. Cover and simmer for 15 minutes. , Add peas; cover and simmer for 15 minutes or until vegetables are tender.

Nutrition Facts : Calories 300 calories, Fat 14g fat (7g saturated fat), Cholesterol 82mg cholesterol, Sodium 636mg sodium, Carbohydrate 18g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein.

SWEET TOMATOES CREAMY HERBED TURKEY SOUP

Sweet Tomatoes Creamy Herbed Turkey Soup image

This is a seasonal favorite, but can be enjoyed anytime. This recipe works well with chicken, so you don't need to use just turkey.

Provided by pickman

Categories < 4 Hours

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 14

Ingredients

1 cup carrot, diced
1 cup celery, diced
4 cups water
1/2 cup butter
1 1/2 cups onions, chopped
3/4 cup flour
8 cups turkey broth or 8 cups chicken broth
2 teaspoons poultry seasoning
1 cup turkey meat, cooked
2 cups heavy cream
1 teaspoon salt
1 tablespoon flat leaf parsley, chopped
1 teaspoon black pepper
6 ounces turkey stuffing, prepared according to package directions

Steps:

In a medium sized pot add 4 cups of water and celery and carrots. Cook for approximately 10 - 12 minutes over a medium high heat. Drain carrots and celery and set aside.
Start soup by making the roux, you will need to melt 1/2 cup butter in a large stock pot over medium heat. Add onions to the melted butter, and cook onions until they are transparent. When onions are transparent add 3/4 cup of flour. Reduce heat to a medium-low heat and cook flour mixture for 1 to 2 minutes. The color should darken and this roux should smell like cooked pie crust. Turn heat up to a medium heat, and add 1 cup of turkey stock to mixture. Stir until thickened. Add another cup of turkey stock to flour mixture, stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening. Add half of remaining stock, stir until thickened, and then add the remaining turkey stock.
Add turkey, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed. Add 2 cups of heavy cream, and cook for an additional 10 - 15 minutes on medium low heat. Cook stuffing according to package directions.
When you are ready to serve, ladle soup into a bowl and top with cooked stuffing.

Nutrition Facts : Calories 328, Fat 28.5, SaturatedFat 17.1, Cholesterol 89.6, Sodium 442.2, Carbohydrate 16.3, Fiber 1.8, Sugar 2.3, Protein 3.1