TURKEY TOMATO SOUP
Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. -Carol Brunelle, Ascutney, Vermont
Provided by Taste of Home
Categories Lunch
Time 2h40m
Yield 12 servings (3 quarts).
Number Of Ingredients 13
Steps:
- In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.
Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 443mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges
TOMATO TURKEY SOUP
During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.-Judy Lloyd, Alta Vista, Kansas
Provided by Taste of Home
Categories Lunch
Time 1h55m
Yield 14 servings.
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.
Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 714mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
TURKEY AND TOMATO SOUP
I just couldn't face traditional turkey soup so I made this up and it was light and very good! I made turkey stock from the Thanksgiving day turkey and left over turkey, but that's not necessary.
Provided by ShanH
Categories Clear Soup
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
- Add chopped onion, serrano, cilantro, lime juice and all spices.
- Simmer for an hour until onion is tender.
- This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.
CREAMY COCONUT TOMATO SOUP
Provided by Valerie Bertinelli
Time 45m
Yield 8 cups
Number Of Ingredients 10
Steps:
- Heat a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the coconut oil and swirl it around to melt and coat the base of the pot. Add the onion, ginger, garlic, red pepper flakes and 1/2 teaspoon salt. Saute, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomato paste and stir to coat the vegetables. Add the crushed tomatoes, vegetable broth, coconut milk and another 1/2 teaspoon salt. Bring the mixture to a boil, then turn the heat down to low, cover and let simmer for 20 minutes.
- Turn off the heat and remove the lid. Use an immersion blender to blend the soup until it's smooth. (This could alternatively be done in a blender.)
- Ladle the soup into bowls and serve.
TEX-MEX TURKEY SOUP
Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!
Provided by SSTRAWDER
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 50m
Yield 6
Number Of Ingredients 22
Steps:
- Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
- Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
- Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.
Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g
ITALIAN TURKEY, BEAN, AND TOMATO SOUP
Categories Soup/Stew Bean Poultry Tomato turkey Appetizer Thanksgiving Quick & Easy Dinner Lunch Bon Appétit Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
- Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.
TURKEY NOODLE SOUP WITH TOMATOES
Categories Soup/Stew Pasta Tomato turkey Lunch Fall Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 12 cups, serving 8
Number Of Ingredients 9
Steps:
- In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
- When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.
TURKEY TOMATO SOUP
This is a wonderful soup, and this is the best time of year to make it, using all your fresh garden veggies and herbs. And with Thanksgiving around the corner this is a good way to use up any leftover turkey. This can be done in the crockpot. Recipe By: Carol B from TOH
Provided by daisygrl64
Categories Vegetable
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- in large saucepan or dutch oven combine the first 10 ingredients, bring to a boil.
- reduce heat, cover and simmer for 2 hours.
- stir in turkey and macaroni, heat through.
- garnish with fresh basil if desired.
- CrockPot Directions:.
- combine first 10 ingredients in crockpot, cook on LOW 7 to 8 hours OR on HIGH 4 to 6 hours.
- last 10 or 15 minutes add the cooked turkey and cooked macaroni, (just long enough to heat through).
- Please note, all crockpot temperatures are different, only you know your crockpot, so cook accordingly.
TURKEY CLUB SOUP
All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 55m
Yield 7
Number Of Ingredients 15
Steps:
- Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
- Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
- Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
- Serve soup topped with croutons, bacon and chopped avocado.
Nutrition Facts : Calories 380, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g
CLASSIC TURKEY AND RICE SOUP
Is there anything as warm as a bowl of soup made with the leftovers of a meal that you shared with your family?
Provided by Sarah
Categories Soups, Stews and Chili Recipes Soup Recipes Turkey Soup Recipes
Time 1h45m
Yield 8
Number Of Ingredients 18
Steps:
- Combine turkey carcass, halved onion, roughly chopped carrot, roughly chopped celery, halved garlic head, 1 teaspoon rosemary, thyme, bay leaves, salt, and pepper in a stockpot; pour in enough water to cover. Bring mixture to a boil, cover pot, reduce heat, and simmer until flavors have blended, about 1 hour.
- Remove turkey carcass and pull remaining meat from bones; reserve meat and discard carcass. Remove vegetables and bay leaves from stock using a slotted spoon and discard.
- Stir diced onions, diced carrots, diced celery, minced garlic, poultry seasoning, 1 teaspoon rosemary, and onion powder into stock; bring to a boil. Reduce heat, cover pot, and simmer until vegetables are very tender, 20 to 30 minutes. Add cooked rice and turkey meat to soup; season with salt and pepper. Cook until rice and turkey meat are warmed, about 5 minutes.
Nutrition Facts : Calories 115.4 calories, Carbohydrate 22.4 g, Cholesterol 3.7 mg, Fat 1.7 g, Fiber 2.3 g, Protein 3.2 g, SaturatedFat 0.4 g, Sodium 56 mg, Sugar 4 g
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