Recipe: Creamy Herbed Turkey Soup

The holiday season is filled with laughter, goodwill, gifts and the aroma of delicious cooking wafting through the house. To make the spirit of the season last until the new year, the Culinary Team at Souplantation and Sweet Tomatoes presented a gift to fans – the recipe to their Creamed Herbed Turkey Soup. This is a great way to repurpose those Thanksgiving leftovers.

The following is an official Souplantation-provided recipe originally posted on their blog.

Makes 5 quarts.


  • 1 lb turkey breast
  • 22 cups water
  • 2 1/2 cups diced carrot
  • 2 1/2 cups diced celery
  • 1/2 lb butter
  • 2 tablespoons minced garlic
  • 2 cups diced yellow onoin
  • 1 1/2 cups white flour
  • 5 tablespoons turkey or chicken base (look for it in the bouillon aisle)
  • 1 1/2 teaspoon kosher salt
  • 1 1/2 teaspoon black pepper
  • 1 teaspoon dried sage
  • 1 teaspoon dried marjoram
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 2 cups heavy cream
  • 1 cup chopped Italian parsley
  • 1/2 cup diced dried cranberries


  • Cook turkey in an oven according to package recommendations (or, use leftovers!). Cut into bite size pieces and set aside.
  • Heat 8 cups of water to a boil. Add 1 1/2 cups of celery and 1 1/2 cups of carrot and cook for 8 minutes until soft. Strain and cool in cold water. Set vegetables aside.
  • In a pot, melt the butter. Add the garlic, onion, and remaining carrots and celery. Saute for 5 minutes.
  • Sir in flour and continue to cook for 5 minutes over low-medium heat.
  • Add in 8 cups of water and turkey base, and blend with a hand held mixer until smooth.
  • Add remaining water, herbs, and spices. Heat to 190 degrees or a low simmer. Cook for 10 minutes on medium heat until thickened.
  • Add cream, parsley, turkey meat, cranberries, cooked carrots and celery. Stir to combine. Cook on medium heat for 2 minutes.
  • Serve with stuffing for a delicious Thanksgiving-inspired treat any time of year.

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