Zesty Turkey Tomato Soup Recipes

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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

ZESTY TURKEY TOMATO SOUP



Zesty Turkey Tomato Soup image

This chunky soup from Katherine Preiss of Penfield, Pennsylvania is full of flavor...and zip! "If you don't want as much heat, you can eliminate the jalapeno pepper," she notes. "To make it vegetarian, I omit the turkey and add a small can of garbanzo beans in the last few minutes of cooking."

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 cups.

Number Of Ingredients 11

1/4 pound lean ground turkey
1 small zucchini, diced
1 small onion, chopped
1 can (14-1/2 ounces) reduced-sodium chicken broth
1 cup canned Mexican diced tomatoes
1/3 cup uncooked whole wheat spiral pasta
1/2 teaspoon minced fresh basil
1/4 teaspoon ground cumin
1/8 teaspoon pepper
1 tablespoon chopped jalapeno pepper, optional
Shredded fat-free cheddar cheese, optional

Steps:

  • In a large saucepan, cook the turkey, zucchini and onion over medium heat until meat is no longer pink; drain. , Stir in the broth, tomatoes, pasta, basil, cumin, pepper and jalapeno if desired. Bring to a boil. Reduce heat; simmer, uncovered, for 13-15 minutes or until pasta is tender. Garnish with cheese if desired.

Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 30mg cholesterol, Sodium 719mg sodium, Carbohydrate 17g carbohydrate (8g sugars, Fiber 3g fiber), Protein 11g protein. Diabetic Exchanges

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.

ZESTY TOMATO SOUP FOR ONE



Zesty Tomato Soup for One image

A tangy homemade tomato soup. Great 'comfort food'.

Provided by HELENJAYNE

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Tomato Soup Recipes

Time 20m

Yield 1

Number Of Ingredients 4

½ tomato
¼ white onion
½ cup tomato-vegetable juice cocktail
salt and pepper to taste

Steps:

  • In a food processor or a blender, puree the tomato and onion. Transfer the mixture to a small saucepan. Stir in the vegetable juice and season to taste with salt and pepper. Bring to a boil and then let simmer for about 10 minutes. Serve hot topped with your favorite cheese or fresh bread.

Nutrition Facts : Calories 45.1 calories, Carbohydrate 10.5 g, Fat 0.3 g, Fiber 1.9 g, Protein 1.6 g, Sodium 330.9 mg, Sugar 6.9 g

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.

ZIPPY AND TANGY TURKEY RICE SOUP



Zippy and Tangy Turkey Rice Soup image

Great soup for using up leftover turkey. This soup has a little cayenne added to give it a kick.

Provided by M Vidito

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

Time 3h5m

Yield 10

Number Of Ingredients 18

1 leftover turkey carcass, broken into pieces
1 large onion, chopped
1 tablespoon chopped celery leaves, or to taste
2 bay leaves
1 tablespoon butter
28 baby carrots, quartered
3 stalks celery, chopped
2 (14.5 ounce) cans stewed tomatoes with juice
1 cup long-grain rice
10 green beans, cut into bite-size pieces
2 cubes chicken bouillon
1 tablespoon dried marjoram
1 teaspoon dried thyme
2 sprigs fresh rosemary
½ teaspoon ground ginger
½ teaspoon cayenne pepper
salt and ground black pepper to taste
1 (15.25 ounce) can whole kernel corn, drained

Steps:

  • Place turkey carcass pieces into a large soup pot and cover with cold water. Stir in onion, celery leaves, and bay leaves, bring to a boil, and reduce heat to medium-low. Simmer for 2 hours. Strain broth and pour back into soup pot. Pick turkey meat from the carcass and chop meat into bite-size pieces.
  • Heat butter in a skillet; cook and stir carrots and celery until tender, about 8 minutes. Stir carrots, celery, stewed tomatoes with juice, rice, green beans, chicken bouillon cubes, marjoram, thyme, rosemary, ginger, cayenne pepper, salt, and black pepper into broth. Mix in chopped turkey meat.
  • Bring soup back to a boil, reduce heat to low, and simmer until rice is tender, 30 to 35 minutes. Remove and discard rosemary sprigs; stir corn into soup. Adjust salt, cayenne pepper, and black pepper to taste. Lay a paper towel on top of soup to absorb excess oil, if desired.

Nutrition Facts : Calories 168.1 calories, Carbohydrate 32.9 g, Cholesterol 6.1 mg, Fat 3 g, Fiber 3.5 g, Protein 4.4 g, SaturatedFat 1.2 g, Sodium 580.9 mg, Sugar 6.4 g

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