cream of turkey soup recipe
The Best cream of turkey soup recipe
I love that this recipe works for all kinds of occasions. It’s perfect for game day after a big meal, a cozy weeknight dinner, or even a simple lunch when we’re all running late. The flavors are simple but balanced—savory, slightly sweet, and just enough warmth from the spices to make it feel special. Plus, it’s one of those recipes that feels like a labor of love but actually takes less time than you’d think. My husband and kids swear by it, and honestly, I don’t think I’d ever make it any other way. It’s the kind of meal that feels like home, and that’s what matters most.
Classic Cream of Turkey Soup
A comforting, velvety soup made with tender turkey, rich tomato sauce, and creamy broth. Perfect for a cozy meal or holiday gathering.
🥘Ingredients
- 1 lb boneless turkey breast, diced
- 4 cups low-sodium chicken broth
- 1 small onion, finely diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp dried thyme
- 1 cup whole milk
- 1 cup heavy cream
- 1 cup tomato sauce
- 2 cloves garlic, minced
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- Salt and black pepper to taste
👨🍳Directions
-
1
In a large pot, combine diced turkey, onion, carrots, celery, broth, bay leaf, and thyme. Bring to a boil, then reduce heat to low. Simmer for 20–25 minutes until turkey is fully cooked and vegetables are tender. -
2
Remove the bay leaf. Use a food processor to blend the soup until smooth, leaving it slightly chunky if preferred. Return the soup to the pot and heat through. -
3
In a separate bowl, whisk together milk, cream, tomato sauce, garlic, Worcestershire sauce, smoked paprika, salt, and pepper. Pour the sauce into the soup and stir well. -
4
Simmer for 5–7 minutes until the soup thickens slightly and the sauce is creamy. Remove from heat, discard the bay leaf, and adjust seasoning if needed.
🔧Equipment
- Large pot
- Food processor
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream of Turkey Soup Works
❓ Frequently Asked Questions About Cream of Turkey Soup
1. What is the best way to prepare turkey for this soup?
Use a whole turkey (about 4–5 pounds) or pre-cooked turkey breast, bone-in for extra flavor. If using pre-cooked turkey, remove meat from the bone, shred it, and set aside. For a whole turkey, remove skin and trim excess fat before simmering.
2. Can I substitute chicken broth for turkey broth in this recipe?
Yes, but for the most authentic taste, use turkey broth. If you must, use low-sodium chicken broth and add a splash of turkey bouillon powder for depth. Avoid vegetable broth—it lacks the meaty richness of turkey.
3. How do I know when the soup is done?
The soup is ready when the turkey meat shreds easily with a fork and the broth has thickened slightly. Remove the turkey and shred it before serving. If the broth is too thin, simmer uncovered for another 5–10 minutes.
4. Should I add the carrots and celery first, or last?
Add the carrots and celery first, along with the onion and garlic, to soften and infuse flavor. Remove them after 20–25 minutes of cooking, then add the remaining vegetables and simmer until tender. This prevents overcooking the root veggies.
