Baked Turkey Soup: The Easiest Comfort Food Recipe!

baked turkey soup! That's what warms my soul on a chilly evening, especially after the holidays. This isn’t just any soup; it’s a creamy, comforting hug in a bowl, born from the desire to transform leftover holiday turkey into something truly special. My version of baked turkey soup takes the classic creamy soup to another level, developing deeper richer flavors that will make your family ask for seconds (and thirds!). Leftover turkey never tasted so good!

Why You Will Love This baked turkey soup Recipe

This baked turkey soup recipe is pure comfort food at its finest, but it’s so much more than that. First, it’s incredibly easy to throw together, especially if you already have leftover turkey. Second, the baking process concentrates the flavors, creating a depth of taste that you just can’t achieve on the stovetop. Imagine tender pieces of turkey swimming in a creamy, flavorful broth, infused with the aroma of herbs and vegetables after being lovingly baked. It’s heartwarming and delicious, a perfect way to use Thanksgiving or Christmas leftovers! Plus, who doesn’t love a one pot wonder that minimizes dishes?

I still remember the first time I made this recipe. I had mountains of turkey leftovers after hosting Thanksgiving, and I was determined to find a creative way to use it all. After some trial and error, I stumbled upon this baked method, and I’ve never looked back! It’s become a post holiday tradition in my house. If you are craving something sweet, be sure to check out my Protein Cookie Recipe.

Ingredients Needed for This baked turkey soup Recipe

Here’s what you’ll need to create this amazing baked turkey soup. Don’t worry if you’re missing an ingredient or two; feel free to improvise based on what you have on hand. The secret to a great soup is using what you’ve got and adjusting to your tastes.

• Turkey:
  • 4 cups cooked turkey, shredded or cubed
• Vegetables:
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1 cup frozen peas
• Broth & Dairy:
  • 6 cups chicken or turkey broth
  • 1 cup heavy cream
  • 1/2 cup milk
• Flavorings:
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

How to Make This baked turkey soup Recipe

Follow these simple steps to create the most delicious baked turkey soup. Each step is designed to help you achieve the best flavor and texture.

1. Preheat your oven to 350°F (175°C).
2. In a large oven safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
3. Add minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
4. Stir in flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is smooth and golden. This step is important as it thickens the soup.
5. Gradually whisk in chicken or turkey broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
6. Add shredded or cubed cooked turkey and frozen peas. Season with salt and pepper to taste.
7. Stir in heavy cream and milk. Mix well to combine all ingredients.

8. Cover the pot with a lid or tightly with aluminum foil. Bake in the preheated oven for 30 to 40 minutes, or until the soup is heated through and the flavors have melded together beautifully.
9. Remove from the oven and let it stand for a few minutes before serving.
10. Garnish with fresh parsley before serving. You can also try serving this with a side of homemade croutons or crusty bread for dipping. If you are looking for another elegant dish, you should try Hamachi Crudo.

How to Serve This baked turkey soup Recipe

Serve this baked turkey soup hot, garnished with fresh parsley for a pop of color and flavor. Consider adding a dollop of sour cream or a swirl of cream cheese for extra richness. This soup pairs wonderfully with a side of crusty bread or crackers for dipping. Try serving it with a simple grilled cheese sandwich for a comforting meal. A light salad also complements the soup perfectly.

How to Store This baked turkey soup Recipe

To store any leftover baked turkey soup, let it cool completely before transferring it to an airtight container. This prevents condensation from forming and affecting the texture and flavor.

• Refrigeration: Store in the refrigerator for up to 3 to 4 days.
• Freezing: For longer storage, freeze the soup in freezer safe containers for up to 2 to 3 months.
• Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave in short intervals.

Tips to Make This baked turkey soup Recipe

Here are some tips to help you make the best baked turkey soup every time:

• Ingredient Swaps: You can substitute vegetables based on what you have available. Carrots, celery, and onion create the base, but you can also try adding mushrooms, potatoes, or spinach.
• Success Tips: Don't skip the step of cooking the flour with the butter. This creates a roux, which helps to thicken the soup and prevent it from being grainy.
• Common Mistakes to Avoid: Be careful not to overcook the soup, as this can cause the cream to curdle.
• Pro Tips for Best Results: Using homemade turkey or chicken broth will enhance the flavor of the soup even more. For an extra layer of flavor, consider adding a splash of white wine when cooking the vegetables.

Helpful Notes for This baked turkey soup Recipe

• Turkey details: This recipe works best with cooked turkey, such as leftover roasted turkey or smoked turkey.
• Broth details: Chicken broth and turkey broth are interchangeable in this recipe. Use what you have on hand or what you prefer.
• Equipment recommendations: A Dutch oven or other oven safe pot with a lid is ideal for baking this soup. If you don't have a lid, you can use aluminum foil to cover the pot tightly.

Variation of This baked turkey soup Recipe

• Seasonal Twists: Add butternut squash or sweet potatoes for a fall inspired version.
• Optional Versions: For a spicier soup, add a pinch of red pepper flakes or a dash of hot sauce.
• Creative Modifications: Blend a portion of the soup with an immersion blender for a creamier texture. You can even garnish it with bacon bits for an extra salty crunch. And if you’re feeling adventurous, why not try my Vegan Waffle Recipe for dipping?

Frequently Asked Questions

Conclusion

Give this baked turkey soup recipe a try for a flavorful winter meal you can't resist. I know it's going to warm your heart and make your holidays happy. Remember to adjust the ingredients to your taste. Everyone has unique tastes and preferences. Happy eating! This baked turkey soup is sure to be a new family favorite.

Baked Turkey Soup: The Easiest Comfort Food Recipe!

This baked turkey soup is a creamy, comforting way to use leftover holiday turkey! Baking the soup develops richer, deeper flavors.

Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Soup
Cuisine: American
Diet: Gluten Free

Nutrition:
Calories: 320
Protein: 20g
Carbs: 15g
Fat: 20g

Ingredients

• 4 cups cooked turkey, shredded or cubed
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 cup frozen peas
• 6 cups chicken or turkey broth
• 1 cup heavy cream
• 1/2 cup milk
• 2 tablespoons butter
• 2 tablespoons all purpose flour
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 350°F (175°C).
2. In a large oven safe pot or Dutch oven, melt butter over medium heat. Add onion, carrots, and celery and cook until softened, about 5 to 7 minutes.
3. Add minced garlic, thyme, and rosemary. Cook for another minute until fragrant.
4. Stir in flour and cook for 1 to 2 minutes, stirring constantly, until smooth and golden.
5. Gradually whisk in chicken or turkey broth, scraping up any browned bits from the bottom. Bring to a simmer.
6. Add shredded turkey and frozen peas. Season with salt and pepper to taste.
7. Stir in heavy cream and milk. Mix well.
8. Cover the pot with a lid or tightly with aluminum foil. Bake for 30 to 40 minutes, or until heated through.
9. Remove from oven and let stand for a few minutes before serving.
10. Garnish with fresh parsley before serving.

Notes

• For a creamier soup, blend a portion of the soup with an immersion blender before serving.\nUse homemade broth for the best flavor.\nAdd a splash of white wine when cooking the vegetables for an extra layer of flavor.