Sweet Tomatoes Creamy Herbed Turkey Soup
Sweet Tomatoes Creamy Herbed Turkey Soup is a seasonal favorite at this spectacular salad bar restaurant. The only drawback at Sweet Tomatoes is sometimes your favorites aren’t being served. I have had this recipe requested so many times, but those requests came in January, and not during the month where I could taste the soup. So this year I set my calendar and made it to Sweet Tomatoes to check out your soup. This is a creamy soup made with turkey, onions, celery, carrots, and topped with stuffing. They make theirs homemade and fresh, for this recipe I am going to use a box of dressing mix. I think the boxed variety works quite well, and if you are making this after the holiday, perhaps you have some of your own homemade stuffing you can serve. IF you do not have any turkey, you could purchases some turkey at the deli counter. If not, chicken will work just fine in this soup. For Turkey stock you may want to use some Turkey soup base. Soup bases are sold next soup stocks in most grocery stores.
Sweet Tomatoes Creamy Herbed Turkey Soup is a seasonal favorite at this spectacular salad bar restaurant. The only drawback at Sweet Tomatoes is sometimes your favorites aren’t being served. I have had this recipe requested so many times, but those requests came in January, and not during the month where I could taste the soup. So this year I set my calendar and made it to Sweet Tomatoes to check out your soup. This is a creamy soup made with turkey, onions, celery, carrots, and topped with stuffing. They make theirs homemade and fresh, for this recipe I am going to use a box of dressing mix. I think the boxed variety works quite well, and if you are making this after the holiday, perhaps you have some of your own homemade stuffing you can serve. IF you do not have any turkey, you could purchases some turkey at the deli counter. If not, chicken will work just fine in this soup. For Turkey stock you may want to use some Turkey soup base. Soup bases are sold next soup stocks in most grocery stores.
- 1 teaspoon salt
- 1/2 cup butter
- 2 cups heavy cream
- 1 teaspoon black pepper
- 4 cups water
- 3/4 cup flour
- 1 cup carrots diced
- 1 cup celery diced
- 1 1/2 cups onions chopped
- 8 cups turkey broth**
- 2 teaspoons poultry seasoning
- 1 cup cooked turkey meat
- 1 tablespoon flat leaf parsley chopped
- 6 ounce instant turkey stuffing prepared according to the box
- Carbohydrate 156.668068269433 g
- Cholesterol 665.285000726398 mg
- Fat 186.205666138904 g
- Fiber 8.52257178797972 g
- Protein 52.1016956168705 g
- Saturated Fat 115.050130437193 g
- Serving Size 1 1 Recipe (2118g)
- Sodium 984.093637356178 mg
- Sugar 148.145496481453 g
- Trans Fat 12.434465120144 g
- Calories 2458 calories
Step-by-step
- In a medium sized pot add 4 cups of water and celery and carrots. Cook for approximately 10 – 12 minutes over a medium high heat. Drain carrots and celery and set aside.
- Start soup by making the roux, you will need to melt 1/2 cup butter in a large stock pot over medium heat. Add onions to the melted butter, and cook onions until they are transparent. When onions are transparent add 3/4 cup of flour. Reduce heat to a medium-low heat and cook flour mixture for 1 to 2 minutes. The color should darken and this roux should smell like cooked pie crust. Turn heat up to a medium heat, and add 1 cup of turkey stock to mixture. Stir until thickened. Add another cup of turkey stock to flour mixture, stir until thickened. You may need to raise the heat just slightly to ensure rapid thickening. Add half of remaining stock, stir until thickened, and then add the remaining turkey stock.
- Add turkey, cooked celery and carrots, poultry seasoning, salt, pepper, and parsley. Stir until well mixed. Add 2 cups of heavy cream, and cook for an additional 10 – 15 minutes on medium low heat. Cook stuffing according to package directions.
- When you are ready to serve, ladle soup into a bowl and top with cooked stuffing.
Standard chicken noodle relies on clear broths and gentle simmering, but this preparation builds body through a heavy butter-and-flour roux and two cups of heavy cream. Emulsifying fat into stock requires precise heat control; raw flour taste lingers unless cooked out properly during the initial stage.
- Cook the butter and flour mixture over medium-low heat for exactly 1 to 2 minutes until it smells distinctly like baked pie crust, which eliminates raw starch flavors before any liquid enters the pot.
- Add the turkey stock gradually, pouring one cup at a time and whisking continuously to prevent lumps from forming in the thickening starch matrix.
- Simmer the carrots and celery in plain water for 10 to 12 minutes beforehand to soften their cell walls without leaching their sugars into the main cooking pot.
- Substitute leftover roasted chicken or deli counter turkey at a 1:1 ratio if whole bird meat is unavailable, or swap the dairy for unsweetened plant-based creamer if avoiding animal fats.
Finishing bowls with prepared stuffing adds textural contrast against the velvety dairy base. Temperature maintenance during the final 10 to 15 minute cream simmer prevents scorching at the base of the stockpot.
