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Sweet Tomatoes Creamy Turkey Soup
Use leftover turkey to make this easy Sweet Tomatoes creamy turkey soup with stuffing copycat recipe.
Course
Soup
Cuisine
American
Keyword
Creamy turkey soup, leftover Turkey soup, Turkey, turkey soup
Prep Time
10
minutes
minutes
Cook Time
1
hour
hour
Total Time
1
hour
hour
10
minutes
minutes
Servings
10
Calories
399
kcal
Author
Stephanie Manley
Ingredients
▢
1
cup
diced carrots
▢
1
cup
diced celery
▢
4
cups
water
▢
1/2
cup
butter
▢
1 1/2
cups
chopped onions
▢
3/4
cup
all-purpose flour
▢
8
cups
turkey broth
▢
1
cup
cooked turkey meat
▢
2
teaspoons
poultry seasoning
▢
1
teaspoon
salt
▢
1
teaspoon
black pepper
▢
1
tablespoon
chopped flat-leaf parsley
▢
2
cups
heavy cream
▢
6-
ounce
box instant turkey stuffing
prepared according to package directions
Instructions
In a medium-sized pot, add the carrots, celery, and water.
Cook for approximately 10 to 12 minutes over medium-high heat.
Drain the carrots and celery and set aside.
Start the soup by making the roux: Melt the butter in a large stockpot over medium heat.
Add the onions and cook until they are translucent.
Add the flour. Reduce the heat to medium low and cook for 1 to 2 minutes. The color should darken, and the roux should smell like cooked pie crust.
Increase the heat to medium, and add 1 cup of turkey broth to the roux. Stir until thickened.
Add another cup of turkey broth, and stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening.
Add half of the remaining stock, stir until thickened, and then add the remaining turkey stock.
Add the turkey meat, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed.
Add the heavy cream, and cook for an additional 10 to 15 minutes on medium-low heat.
When you are ready to serve, ladle the soup into a bowl and top with cooked stuffing.
Nutrition
Calories:
399
kcal
|
Carbohydrates:
26
g
|
Protein:
9
g
|
Fat:
29
g
|
Saturated Fat:
17
g
|
Cholesterol:
105
mg
|
Sodium:
1296
mg
|
Potassium:
373
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
3215
IU
|
Vitamin C:
16.8
mg
|
Calcium:
86
mg
|
Iron:
1.9
mg
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@CopyKatRecipes
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