Cream of Turkey Soup
Transform your Thanksgiving leftovers or weeknight dinner into a comforting masterpiece with this Cream of Turkey Soup recipe! Bursting with flavor, this velvety soup features tender, shredded turkey swimming in a creamy broth infused with aromatic garlic, thyme, and a medley of sautéed vegetables. The base, built on a buttery roux and rich turkey or chicken stock, is perfectly balanced with a splash of heavy cream for luxurious texture. Simmered to perfection, it's a hearty yet elegant dish that's ready in under an hour. Garnish with fresh parsley for a pop of color and serve piping hot for a cozy meal that's ideal for chilly evenings or holiday gatherings. Perfect for using up leftover turkey, this easy soup is destined to become a family favorite!
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 tablespoons all-purpose flour
- 6 cups chicken or turkey broth
- 1 leaf bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt, or to taste
- 0.5 teaspoon black pepper, or to taste
- 1 cup heavy cream
- 3 cups cooked turkey, shredded or diced
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Melt the butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Sprinkle the flour over the sautéed vegetables, stirring constantly, to create a roux. Cook the roux for 2 minutes to remove the raw flour taste.
Gradually whisk the turkey or chicken broth into the pot, ensuring there are no lumps. Increase the heat to medium-high and bring the mixture to a gentle boil.
Add the bay leaf, dried thyme, salt, and pepper. Reduce the heat to low and let the soup simmer for 20 minutes, stirring occasionally.
Stir in the cooked turkey and heavy cream, and continue to simmer for another 5-7 minutes, allowing the flavors to meld together.
Remove the bay leaf and taste the soup, adjusting the seasoning with more salt and pepper as needed.
Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Nutrition Facts
Calories |
339 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.4 g | 26% | |
| Saturated Fat | 11.9 g | 59% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 1067 mg | 46% | |
| Total Carbohydrate | 10.2 g | 4% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 3.0 g | ||
| Protein | 25.1 g | 50% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 542 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
