This nourishing Creamy Leftover Turkey Soup with Tomatoes 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 Leftover Turkey Soup with Tomatoes.
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 in this recipe with the turkey:) 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!
How to make dairy free creamy soup
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). 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.
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.
Serve tangy this leftover turkey soup with croutons, a sprinkle of grated parmesan, fresh herbs, a drizzle of oil or simply on its own.
More Leftover Turkey Recipes
Creamy Leftover Turkey Soup with Tomatoes
- 1 x400 g tin tomatoes
- ½ cup red lentils
- 130 g leftover Christmas turkey finely chopped
- 1 small red pepper chopped
- 1 onion chopped
- 1 small celery stalk chopped
- 1 garlic clove finely chopped
- 10 dashes Tabasco sauce
- 2 tablespoons tomato puree
- 3 sun dried tomatoes in oil
- 1 bay leaf
- 2/3 teaspoon dried oregano a little less than 1 teaspoon
- 1 teaspoon coarse sea salt
- 650 ml hot water
- 2 tablespoons olive oil
- 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, knob of butter and/or fried slices of garlic - or simply on its own.
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Recipe Link Parties
I am bringing this Creamy Leftover Turkey Soup with Tomatoes to #CookBlogShare, hosted this week by Kirsty@Hijacked By Twins. This week’s special theme is ‘The Best of 2017’, do go over and check out the featured recipes, and perhaps link up your own recipe too:)