Turkey Tomato Soup Recipes

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TURKEY TOMATO SOUP



Turkey Tomato Soup image

Turkey and tomatoes are high on my list of favorite foods. My husband grows the best tomatoes ever and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden. -Carol Brunelle, Ascutney, Vermont

Provided by Taste of Home

Categories     Lunch

Time 2h40m

Yield 12 servings (3 quarts).

Number Of Ingredients 13

4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
3 medium green peppers, chopped
2 cans (14-1/2 ounces each) reduced-sodium chicken broth
1 can (14-1/2 ounces) vegetable broth
1-1/2 cups water
1-1/2 teaspoons beef bouillon granules
2 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon pepper
3 cups cubed cooked turkey breast
3 cups cooked elbow macaroni
Minced fresh basil, optional

Steps:

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 2 hours. Stir in turkey and macaroni; heat through. Garnish with fresh basil if desired.

Nutrition Facts : Calories 139 calories, Fat 1g fat (0 saturated fat), Cholesterol 28mg cholesterol, Sodium 443mg sodium, Carbohydrate 17g carbohydrate (5g sugars, Fiber 3g fiber), Protein 15g protein. Diabetic Exchanges

TOMATO TURKEY SOUP



Tomato Turkey Soup image

During winter, we often have this hearty soup along with a salad at our senior citizen's center. It's always well received.-Judy Lloyd, Alta Vista, Kansas

Provided by Taste of Home

Categories     Lunch

Time 1h55m

Yield 14 servings.

Number Of Ingredients 15

6 cups chicken or turkey broth
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup quick-cooking barley
1 tablespoon dried parsley flakes
1 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked turkey
1-1/2 cups sliced carrots
1-1/2 cups sliced celery
1 medium onion, chopped
1 cup chopped green pepper
1 package (10 ounces) frozen chopped okra

Steps:

  • In a large saucepan, combine the first nine ingredients. Bring to a boil. Reduce heat; cover and simmer for 50 minutes. Add turkey and vegetables. Cover and simmer 50 minutes longer or until vegetables are tender.

Nutrition Facts : Calories 85 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 714mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

TURKEY TOMATO SOUP



Turkey Tomato Soup image

Make and share this Turkey Tomato Soup recipe from Food.com.

Provided by Lorac

Categories     Poultry

Time 8h15m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 lbs boneless turkey breast, cubed or 1 1/2 lbs ground turkey
2 small white potatoes or 2 small red potatoes, cubed
3 cups chicken broth
1 1/2 cups frozen corn
1 cup chopped onion
1 (8 ounce) can tomato sauce
1/4 cup tomato paste
2 tablespoons Dijon mustard
1/2 teaspoon hot pepper sauce
1/2 teaspoon sugar
1/2 teaspoon garlic powder

Steps:

  • Combine all ingredients, in slow cooker.
  • Cover and cook on LOW 8 to 10 hours.

TURKEY AND TOMATO SOUP



Turkey and Tomato Soup image

I just couldn't face traditional turkey soup so I made this up and it was light and very good! I made turkey stock from the Thanksgiving day turkey and left over turkey, but that's not necessary.

Provided by ShanH

Categories     Clear Soup

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 14

8 cups turkey stock
2 cups cooked turkey, shredded
1 (8 ounce) can tomato sauce
2 (14 ounce) cans rotel
1 (16 ounce) can diced tomatoes
2 garlic cloves, minced
2 serrano chilies, sliced small
1 onion, diced small
1 cup cilantro, roughly chopped
1/4 teaspoon cayenne
1 teaspoon cumin
1 tablespoon lime juice
1/2 teaspoon salt
1/2 teaspoon pepper

Steps:

  • In a large stockpot, combine stock, turkey, tomato sauce, rotel and tomatoes. Heat until simmering.
  • Add chopped onion, serrano, cilantro, lime juice and all spices.
  • Simmer for an hour until onion is tender.
  • This was mildly spiced for us, but if you are sensitive to heat, elimiate the serrano and the rotel.

ITALIAN TURKEY, BEAN, AND TOMATO SOUP



Italian Turkey, Bean, and Tomato Soup image

Categories     Soup/Stew     Bean     Poultry     Tomato     turkey     Appetizer     Thanksgiving     Quick & Easy     Dinner     Lunch     Bon Appétit     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 servings

Number Of Ingredients 9

2 cups chopped fresh fennel
4 ounces sliced pancetta,* chopped
1 pound cherry tomatoes
2 cups low-salt chicken broth
1 15-ounce can cannellini (white kidney beans), rinsed, drained
1 cup leftover turkey gravy
1 1/2 cups chopped leftover cooked turkey meat
1/4 teaspoon dried crushed red pepper
1/2 cup chopped fresh basil

Steps:

  • Sauté fennel and pancetta in heavy large pot over high heat until pancetta starts to brown, about 4 minutes. Add tomatoes. Cover, reduce heat to medium, and cook until tomatoes soften, stirring occasionally, about 8 minutes. Using back of fork, crush tomatoes. Mix in broth, beans, gravy, chopped turkey, and crushed red pepper. Simmer until thickened, about 5 minutes. Mix in basil. Season with salt and pepper.
  • Italian bacon cured in salt; available at some supermarkets and specialty foods stores and at Italian markets.

TURKEY NOODLE SOUP WITH TOMATOES



Turkey Noodle Soup with Tomatoes image

Categories     Soup/Stew     Pasta     Tomato     turkey     Lunch     Fall     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 12 cups, serving 8

Number Of Ingredients 9

the carcass of 1 turkey, broken into large pieces
2 ribs of celery, chopped coarse
3 carrots, chopped coarse
3 garlic cloves
2 small onions, quartered
1 teaspoon black peppercorns
a 28-ounce can plum tomatoes, chopped coarse and drained well in a colander
6 ounces wide egg noodles
1/4 cup finely chopped fresh parsley leaves

Steps:

  • In a large kettle or stockpot combine the carcass, the celery, the carrots, the garlic, the onions, the peppercorns, and enough water to cover the mixture by 2 inches (about 6 quarts) and simmer the mixture, uncovered, for 3 hours. Strain the stock through a large sieve into a large bowl, leaving the solids in the sieve, return the stock to the kettle, and boil it until it is reduced to about 10 cups.
  • When the solids in the sieve are cool enough to handle, remove any turkey meat from the carcass and add it to the stock with the carrots, crushed lightly, discarding the remaining solids. Add the tomatoes and bring the soup to a boil. Stir in the noodles, boil the soup, stirring occasionally, for 8 to 10 minutes, or until the noodles are tender, and stir in the parsley and salt and ground black pepper to taste. The soup may be made in advance, cooled completely, uncovered, and kept covered and chilled for 2 days or covered and frozen for 2 months.

CHUNKY TURKEY-VEGETABLE SOUP



Chunky Turkey-Vegetable Soup image

Every ladleful of this hearty colorful soup brims with turkey, sweet potato, escarole, and tomato in a soothing broth. It comes together in under one hour, making it the perfect family-friendly weeknight meal.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 11

1 tablespoon olive oil
1 medium onion, finely chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 large sweet potato (about 12 ounces), peeled, quartered lengthwise, and thinly sliced
1 can (14.5 ounces) diced tomatoes with juice
1 can (14.5 ounces) reduced-sodium chicken broth
1/2 teaspoon dried crushed rosemary
coarse salt and ground pepper
1 pound cooked turkey breast, or 1/2 of turkey reserved from Spice-Rubbed Turkey Breast with Sweet Potatoes, cut into bite-size pieces
1 small head escarole (about 8 ounces), trimmed, leaves torn into bite-size pieces and washed well

Steps:

  • In a large saucepan with a lid, heat oil over medium. Add onion and garlic. Cook, stirring occasionally, until softened, about 5 minutes. Stir in tomato paste.
  • Add sweet potato, tomatoes and their juice, broth, 1 cup water, and rosemary; season with salt and pepper. Bring to a boil, and reduce to a simmer. Cover; cook until potato is tender, 12 to 15 minutes.
  • Stir in turkey; add escarole in 2 batches, waiting for the first batch to wilt before adding the second. Cover, and simmer just until turkey is heated through. Season with salt and pepper. Serve.

Nutrition Facts : Calories 343 g, Fat 7 g, Fiber 5 g, Protein 41 g, SaturatedFat 1 g

TURKEY CLUB SOUP



Turkey Club Soup image

All of the classic club sandwich ingredients -- bacon, turkey, tomato and cheese -- come together in this satisfying soup.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 7

Number Of Ingredients 15

3 cups cubed (1-inch) French bread
1/4 cup butter, melted
1 tablespoon chopped fresh parsley leaves
1/2 teaspoon finely chopped garlic
6 slices bacon, chopped
1 large onion, chopped (1 cup)
1 medium carrot, coarsely chopped (1 cup)
2 teaspoons finely chopped garlic
3 cups Progresso™ unsalted chicken broth (from 32-oz carton)
8 oz prepared cheese product, cut into cubes (from 1-lb loaf)
1 lb smoked turkey breast, coarsely chopped (3 cups)
1 medium tomato, chopped (1/2 cup)
2 cups fresh baby spinach leaves
1/4 teaspoon salt
Chopped avocado, if desired

Steps:

  • Heat oven to 375°F. In medium bowl, mix Crouton ingredients until bread is well coated. Spread in ungreased 15x10x1-inch pan. Bake 15 to 18 minutes, stirring occasionally, until golden brown and crispy. Set aside.
  • Meanwhile, in 5-quart Dutch oven, cook bacon over medium-high heat 4 to 6 minutes, stirring occasionally, until bacon is crisp. Remove bacon to paper towel-lined plate, leaving bacon drippings in Dutch oven; set cooked bacon aside.
  • Return Dutch oven to stove; reduce heat to medium. Add onion, carrot and garlic to bacon drippings. Cook 2 to 3 minutes, stirring occasionally, until vegetables are softened. Stir in chicken broth. Heat to boiling; reduce heat to low. Cook uncovered 10 minutes, stirring occasionally. Slowly stir in cheese, stirring constantly with whisk, until cheese is melted. Stir in turkey. Add tomato, spinach and salt; cook 3 to 5 minutes longer or until heated through and spinach is wilted.
  • Serve soup topped with croutons, bacon and chopped avocado.

Nutrition Facts : Calories 380, Carbohydrate 16 g, Cholesterol 105 mg, Fat 1 1/2, Fiber 1 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 920 mg, Sugar 5 g, TransFat 1/2 g

TEX-MEX TURKEY SOUP



Tex-Mex Turkey Soup image

Not only is this soup yummy, it sure beats leftover turkey sandwiches for days on end following a holiday!

Provided by SSTRAWDER

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Turkey Soup Recipes

Time 50m

Yield 6

Number Of Ingredients 22

1 tablespoon olive oil
½ cup minced onion
3 cloves garlic, minced
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon oregano
4 cups water
1 (10.75 ounce) can condensed tomato soup
1 (28 ounce) can diced tomatoes
1 cup salsa
4 cups shredded cooked turkey
1 tablespoon dried parsley
3 chicken bouillon cubes
1 (14 ounce) can black beans, rinsed, drained
2 cups frozen corn
½ cup sour cream
¼ cup chopped fresh cilantro
6 cups corn tortilla chips
¾ cup chopped green onion
1 cup shredded Cheddar-Monterey Jack cheese blend
½ cup chopped fresh cilantro
½ cup sour cream

Steps:

  • Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
  • Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
  • Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.

Nutrition Facts : Calories 683.8 calories, Carbohydrate 59.2 g, Cholesterol 112.3 mg, Fat 30.5 g, Fiber 10.4 g, Protein 45.7 g, SaturatedFat 12.8 g, Sodium 2036.3 mg, Sugar 11.4 g

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