Creamy Leftover Turkey Tomato Soup

This nourishing creamy turkey tomato soup is delicious, easy to make and a great way to use up your Christmas/Thanksgiving turkey leftovers.

Today I am sharing another turkey leftovers recipe - a delicious, healthy and super easy to make creamy turkey tomato soup.

For my final post-Christmas recipe for leftover turkey I decided to make something very non-seasonal.  Not involving cranberries or sprouts or chestnuts etc.  I chose tomatoes as my star ingredient! (They actually share the celebrity status with the turkey in this recipe:)

This soup was such a welcome change from anything I've been cooking for the past 2 weeks, it went down a treat with the family!

Turkey tomato soup ingredients

This easy leftover turkey soup has a comforting warmth about it so works well as a winter recipe.  It's thick, rich and creamy and makes a delicious, satisfying lunch (especially served with some nice fresh crusty bread).

You'll need a mere handful of ingredients to prepare this delicious, satisfying soup.

If you scroll down to the list of ingredients you will notice an absence of any dairy products. (There is, however, the option of serving this soup with a bit of parmesan if you like).  I used red lentils for bulk and a richer, more creamy consistency so there was no need to add cream.  Or flour for that matter, so the recipe happens to be gluten free too.

How to make leftover turkey soup with tomatoes

Start by frying the onion, garlic and bay leaf in a bit of oil.  Add the celery and lentils and continue cooking for a couple of minutes.  Then pour in the tomatoes and add the rest of the ingredients (not the turkey), cover, bring to the boil, then simmer for about 30 minutes.

20 minutes into the cooking add the turkey (chopped or pureed).  Puree the soup until smooth and serve.

How to make tomato turkey soup super creamy

For best results and smooth, creamy consistency you may have to puree this soup a little longer than an all-vegetable soup.   This is to ensure the turkey is not grainy and actually helps to produce a creamier consistency.  You can even puree the turkey separately (with a few spoonfuls of the soup) before adding into the soup.

This soup will thicken after a while so you might have to add a bit of water to get the consistency you want.

Serving suggestions

Serve this leftover turkey soup with croutons, a bit of grated parmesan, fresh herbs, a drizzle of oil or simply on its own.

You might also like

• Creamy Turkey Avocado Salad
• Turkey Salad Sandwich (No Mayo)
• Leftover Turkey Potato Patties

Check out also this collection of over 12 creamy vegan soups.

Keep in touch!

If you make this creamy turkey tomato soup I'd love to know how it turned out for you. Let me know in the comments below, thanks!

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Recipe

Leftover Turkey Tomato Soup

This healthy creamy leftover turkey tomato soup is a delicious, satisfying winter warmer and a great way to use your Christmas turkey leftovers.

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Course: Lunch, Soup

Cuisine: gluten free, Low fat

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 servings

Calories: 176kcal

Author: Monika Dabrowski

Ingredients

• ▢ 4.23 ounces (120 g) leftover turkey finely chopped
• ▢ 1x14.11oz can (400 g) tomatoes
• ▢ 2 tablespoons tomato puree
• ▢ 3 sun dried tomatoes in oil, finely chopped
• ▢ ½ cup less 1tbsp (80 g) red split lentils rinsed
• ▢ 1 red bell pepper deseeded, chopped
• ▢ 1 onion chopped
• ▢ ½ celery stalk chopped
• ▢ 1 garlic clove finely chopped
• ▢ 4 dashes Tabasco sauce
• ▢ 1 bay leaf
• ▢ ⅔ teaspoon dried thyme, oregano, basil or mixed herbs
• ▢ 2⅔ cups (650 ml) vegetable/chicken stock adjust the amount to your preference
• ▢ 2 tablespoons olive oil
• ▢ Fine sea salt and pepper to taste

Instructions

• In a pot heat up the oil, add the bay leaf, garlic and onion and cook slowly for 2 minutes stirring often. Add the celery and lentils and cook for 2 more minutes stirring often.
• Add the rest of the ingredients (apart from the turkey), stir, cover and simmer for 30 minutes, stirring occasionally. 20 minutes into the cooking add the turkey (chopped or pureed).
• Remove from the heat, discard the bay leaf and puree the soup until smooth. Serve with croutons, grated parmesan, drizzle of oil or balsamic vinegar, knob of butter - or simply on its own.

Notes

• Use either white or dark turkey meat (or a bit of both).
• For best results and smooth, creamy consistency you may have to puree this soup a little longer than an all-vegetable soup. 
• Refrigerate for up to 2 days.
• Freeze for up to 3 months.

Nutrition

Serving: 1serving | Calories: 176kcal | Carbohydrates: 18g | Protein: 12g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 24mg | Sodium: 540mg | Potassium: 517mg | Fiber: 7g | Sugar: 6g | Vitamin A: 809IU | Vitamin C: 36mg | Calcium: 38mg | Iron: 3mg

*Nutritional information is automatically generated and should be considered as an estimate.

**A note about baking: If using a fan-assisted oven refer to your appliance's instructions and adjust the temperature accordingly.

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