Best 10 Tomato Turkey Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you're searching for a hearty and flavorful soup that is perfect for a chilly day, look no further than the beloved tomato turkey soup. Made with a rich tomato broth, tender pieces of turkey, and a variety of vegetables, this classic soup packs a punch of flavor that will warm your soul from the inside out. Whether you're a seasoned chef or a beginner in the kitchen, crafting this delectable soup is a breeze, and with a few simple steps, you'll be savoring a bowl of pure comfort in no time.

Let's cook with our recipes!

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 & NOODLE TOMATO SOUP



Turkey & Noodle Tomato Soup image

Turn V8 juice, veggies and ramen noodles into a wonderful soup that takes just a few minutes to make. I like to serve it with biscuits. -Jennifer Bridges, Los Angeles, California

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings (2 quarts).

Number Of Ingredients 8

1 pound ground turkey
1 envelope reduced-sodium onion soup mix
1 package (3 ounces) beef ramen noodles
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 bottle (46 ounces) reduced-sodium V8 juice
1 package (16 ounces) frozen mixed vegetables

Steps:

  • In a Dutch oven, cook turkey over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Stir in soup mix, 1-1/2 teaspoons seasoning from the noodles, sugar, pepper and salt. Add V8 juice and vegetables; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes., Break noodles into small pieces; add to soup (discard remaining seasoning or save for another use). Cook 3-5 minutes longer or until noodles are tender, stirring occasionally. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat soup through in a saucepan, stirring occasionally; add a little reduced-sodium broth or water if necessary.

Nutrition Facts : Calories 331 calories, Fat 14g fat (5g saturated fat), Cholesterol 52mg cholesterol, Sodium 1247mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 6g fiber), Protein 18g protein.

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 BARLEY TOMATO SOUP



Turkey Barley Tomato Soup image

This low-calorie soup is so quick to prepare and tastes so good. It's a real stomach-filler and warms us up on cold winter days. -Denise Kilgore of Lino Lakes, Minnesota

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 6 servings.

Number Of Ingredients 10

1 pound lean ground turkey
3/4 cup sliced or baby carrots
1 medium onion, chopped
1 celery rib, chopped
1 garlic clove, minced
1 envelope reduced-sodium taco seasoning, divided
3-1/2 cups water
1 can (28 ounces) Italian diced tomatoes, undrained
3/4 cup quick-cooking barley
1/2 teaspoon minced fresh oregano or 1/8 teaspoon dried oregano

Steps:

  • In a Dutch oven, cook the turkey, carrots, onion, celery, garlic and 1 tablespoon taco seasoning over medium heat until meat is no longer pink. Stir in the water, tomatoes and remaining taco seasoning; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add barley; cover and simmer for 15-20 minutes longer or until barley is tender. Stir in oregano.

Nutrition Facts : Calories 275 calories, Fat 7g fat (2g saturated fat), Cholesterol 60mg cholesterol, Sodium 923mg sodium, Carbohydrate 36g carbohydrate (0 sugars, Fiber 6g fiber), Protein 18g protein.

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.

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

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 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.

TOMATO SOUP TURKEY CHILI



Tomato Soup Turkey Chili image

This turkey chili with large amounts of legumes can also count as a protein, and a veggie serving.

Provided by linda hennessey

Categories     Chili

Number Of Ingredients 16

BROWN & DRAIN
1 lb ground lean turkey
1/2 c red onions, diced
ADD & STIR
2 Tbsp parsley flakes
1 Tbsp chili powder
1 Tbsp minced garlic
1/2 tsp crushed red pepper flakes
ADD DRAINED BEANS
1 can(s) 15 oz kidney beans, reduced sodium
1 can(s) 15 oz cannelli beans, reduced sodium
1 can(s) 15 oz black beans, reduced sodium
ADD
32 oz creamy tomato basil soup, pacific organic brand
30 oz brooks mild chili beans in chili sauce
1 medium zucchini, diced

Steps:

  • 1. Place in slow cooker on high 4 hours or low 6-8 hours or simmer on stove.
  • 2. Taste occasionally and adjust seasonings as needed. Add 1 teaspoon of salt just before serving to best preserve nutrients.
  • 3. NOTE: You may substitute regular tomato soup for the creamy or any version you would like. You may also add a can of lentils.

TURKEY TOMATO SOUP



Turkey Tomato Soup image

This is a wonderful soup, and this is the best time of year to make it, using all your fresh garden veggies and herbs. And with Thanksgiving around the corner this is a good way to use up any leftover turkey. This can be done in the crockpot. Recipe By: Carol B from TOH

Provided by daisygrl64

Categories     Vegetable

Time 2h30m

Yield 12 serving(s)

Number Of Ingredients 13

4 lbs tomatoes, seeded, chopped
3 medium green peppers, chopped
2 (14 1/2 ounce) cans chicken broth
1 (14 1/2 ounce) can 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 black pepper
3 cups cooked turkey, cubed
3 cups elbow macaroni, cooked
fresh basil, minced (optional)

Steps:

  • in large saucepan or 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.
  • CrockPot Directions:.
  • combine first 10 ingredients in crockpot, cook on LOW 7 to 8 hours OR on HIGH 4 to 6 hours.
  • last 10 or 15 minutes add the cooked turkey and cooked macaroni, (just long enough to heat through).
  • Please note, all crockpot temperatures are different, only you know your crockpot, so cook accordingly.

Tips:

  • Use ripe, flavorful tomatoes for the best flavor. Roma tomatoes are a good choice because they are meaty and have fewer seeds.
  • Roast the tomatoes before adding them to the soup. This will help to concentrate their flavor.
  • Use a variety of vegetables in your soup. This will add flavor and nutrients.
  • Add some cooked turkey or chicken to the soup for protein.
  • Season the soup to taste with salt, pepper, and other herbs and spices.
  • Serve the soup hot with a side of bread or crackers.

Conclusion:

This tomato turkey soup is a delicious and easy-to-make meal that is perfect for a weeknight dinner. It is packed with flavor and nutrients, and it can be easily customized to your liking. So next time you are looking for a quick and easy meal, give this tomato turkey soup a try.

Related Topics