Creamy Herbed Turkey Soup Recipes

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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

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.

CREAMY AFTER-THANKSGIVING TURKEY SOUP



Creamy After-Thanksgiving Turkey Soup image

This is a version of Valorie Walker's recipe with a few of my changes. Enjoy.

Provided by Paul

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 1h55m

Yield 16

Number Of Ingredients 13

1 turkey carcass
1 cup butter, cubed
1 large onion, chopped
2 large carrots, diced
2 stalks celery, diced
1 cup all-purpose flour
2 cups half-and-half
4 ounces fettuccine, broken into 2-inch pieces
¼ cup prepared stuffing, or more to taste
2 teaspoons salt
1 teaspoon chicken bouillon granules
¾ teaspoon ground black pepper
1 pinch poultry seasoning, or to taste

Steps:

  • Place turkey carcass in a large pot or Dutch oven and cover with water. Bring to a boil. Reduce heat to medium, cover, and simmer for 1 hour. Remove carcass and allow to cool. Separate turkey meat from the bones. Cut meat into bite-size pieces; discard bones. Reserve about 12 cups turkey broth in a large bowl. Save remaining broth for another use.
  • Melt butter in another large pot or Dutch oven over medium heat; cook and stir onion, carrots, and celery in melted butter until tender, about 5 minutes. Stir flour into vegetable mixture; cook and stir until smooth, about 5 minutes. Gradually stir in about 1/3 the reserved turkey broth. Bring to a boil; cook and stir until thickened, about 2 minutes.
  • Stir remaining turkey broth, turkey meat, half-and-half, fettuccine, stuffing, salt, chicken bouillon, pepper, and poultry seasoning into half-and-half mixture. Reduce heat to medium-low, cover, and simmer until noodles are tender, about 10 minutes more.

Nutrition Facts : Calories 273.5 calories, Carbohydrate 15.1 g, Cholesterol 56.8 mg, Fat 21.7 g, Fiber 1.1 g, Protein 5.2 g, SaturatedFat 11.2 g, Sodium 442.2 mg, Sugar 1.3 g

CREAM OF HERB SOUP



Cream of Herb Soup image

This is a very creamy and savory soup. Serve in warm bowls with parsley garnish.

Provided by CORWYNN DARKHOLME

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 12

3 tablespoons butter
1 cup chopped green onions
1 cup chopped spinach
½ cup chopped fresh basil
½ cup chopped parsley
5 cups chicken broth
1 teaspoon white sugar
1 cup half-and-half cream
salt to taste
ground black pepper to taste
2 teaspoons butter
2 tablespoons all-purpose flour

Steps:

  • Melt 3 tablespoons butter in a large saucepan. Saute onions until tender, about 10 minutes. Add spinach, basil or watercress (see Cook's Note), and parsley. Cover, reduce heat to low, and simmer 10 minutes.
  • Stir in broth and sugar. Simmer, covered, for 30 minutes. Slowly stir in cream.
  • In a separate pan, melt 2 tablespoons butter over medium heat. Stir in flour and cook, stirring constantly, until flour loses its raw smell, about 2 minutes. Whisk in a little of the hot soup into the flour mixture, mixing until smooth. Pour roux mixture slowly into the soup, stirring constantly. Bring just to a boil, and remove from heat. Season with salt and pepper to taste.
  • Serve in warm bowls with a parsley garnish.

Nutrition Facts : Calories 126.6 calories, Carbohydrate 5.3 g, Cholesterol 25.3 mg, Fat 9.8 g, Fiber 0.6 g, Protein 4.7 g, SaturatedFat 5.8 g, Sodium 679.9 mg, Sugar 1.4 g

CREAMY HERBED TOMATO SOUP



Creamy Herbed Tomato Soup image

No one will ever guess that a soup this smooth and creamy could be low in fat! The savory herb flavors make this soup a keeper.

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

1 can (14-1/2 ounces) diced tomatoes, undrained
2 tablespoons minced fresh parsley
1 tablespoon finely chopped onion
3/4 teaspoon dried basil
1/2 teaspoon salt
1/8 teaspoon pepper
1/4 cup tomato paste
3/4 cup nonfat dry milk powder
3 tablespoons all-purpose flour
2 cups 2% milk

Steps:

  • In a large saucepan, combine the first six ingredients; bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes. , Stir in tomato paste until blended. In a small bowl, combine milk powder and flour; stir in milk until smooth. Gradually stir into soup. Cook and stir until thickened and heated through.

Nutrition Facts : Calories 201 calories, Fat 3g fat (2g saturated fat), Cholesterol 14mg cholesterol, Sodium 621mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 3g fiber), Protein 14g protein. Diabetic Exchanges

SOUPLANTATION'S CREAMY HERBED TURKEY SOUP



Souplantation's Creamy Herbed Turkey Soup image

Found this recipe on the Souplantation/Sweet Tomatoes blog. This makes a BIG pot of soup! Update: After making this a few times, we made some changes. We skip step one, omitting those vegetables. We only use one cup on onions in step two, and halve the butter, flour and all remaining ingredients. Also, I do not puree the soup as stated in step three. This still makes more soup than the three of us can eat in one meal, plus it's a lot less prep work. I've also used half and half or milk in place of the heavy cream with very little difference in the taste.

Provided by Pinay0618

Categories     < 4 Hours

Time 1h10m

Yield 10 serving(s)

Number Of Ingredients 22

8 cups water
1 1/2 cups carrots, 1/4-inch diced
1 1/2 cups celery, 1/4-inch diced
1/2 lb butter or 1/2 lb margarine
2 tablespoons minced garlic
2 cups yellow onions, 1/4-inch diced
1 cup celery, 1/4-inch diced
1 cup carrot, 1/4-inch diced
1 1/2 cups white flour
8 cups water
5 tablespoons turkey base
6 cups water
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 cups heavy cream
1/2 cup chopped Italian parsley
1/3 cup diced dried cranberries
1 lb cooked turkey breast, cut into bite size pieces

Steps:

  • Heat 8 cups water to a boil. Cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup.
  • In a pot, melt the 1/2 pound butter. Add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. Sauté for 5 minutes. Stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat.
  • Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth.
  • Add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.
  • Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
  • At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use "instant" stuffing. Tasty business!

Nutrition Facts : Calories 493.1, Fat 36.8, SaturatedFat 22.8, Cholesterol 151.7, Sodium 527.2, Carbohydrate 23.9, Fiber 2.8, Sugar 3.6, Protein 17.8

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

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

CREAMY HERBED TURKEY SOUP



CREAMY HERBED TURKEY SOUP image

Categories     Soup/Stew     turkey     Vegetable

Yield 10 servings

Number Of Ingredients 22

8 cups water
1 1/2 cups carrots, 1/4-inch diced
1 1/2 cups celery, 1/4-inch diced
1/2 lb butter or 1/2 lb margarine
2 tablespoons minced garlic
2 cups yellow onions, 1/4-inch diced
1 cup celery, 1/4-inch diced
1 cup carrot, 1/4-inch diced
1 1/2 cups white flour
8 cups water
5 tablespoons turkey base
6 cups water
1 1/2 teaspoons kosher salt
1 1/4 teaspoons ground black pepper
1 teaspoon dried sage
1 teaspoon dried marjoram
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
2 cups heavy cream
1/2 cup chopped Italian parsley
1/3 cup diced dried cranberries
1 lb cooked turkey breast, cut into bite size pieces

Steps:

  • 1 Heat 8 cups water to a boil. Cook the 1 1/2 cups carrots and 1 1/2 cups celery for 8 minutes until soft. Strain and cool in cold water. You will add these to the finished soup. 2 In a pot, melt the 1/2 pound butter. Add the 2 tablespoons garlic, 2 cups onion, 1 cup carrot & 1 cup celery. Sauté for 5 minutes. Stir in 1 1/2 cups flour and continue to cook for 5 minutes on low-medium heat. 3 Add the 8 cups water and 5 tablespoons turkey base. Blend with a hand held mixer until smooth. 4 Add 6 cups water, salt, pepper, sage, marjoram, rosemary and thyme. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened. 5 Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes. 6 At Souplantation/ Sweet Tomatoes, this is served with stuffing - I just use "instant" stuffing. Tasty business!

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