Creamy Herbed Turkey Soup: A Souplantation Classic Recreated

The scent alone transports me back. As a kid, nothing beat a family trip to Souplantation on a chilly evening. The endless salad bar was a wonderland, but the real star was always the soup station. And nestled amongst the minestrone and chili, the creamy herbed turkey soup held a special place in my heart. It was a comforting, flavorful hug in a bowl – a taste of home even when we were out. Now, years later, I’ve sought to recreate that magic, and I’m excited to share this delicious journey with you.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 20 minutes
• Servings: 12-16
• Yield: Large Pot
• Dietary Type: Not Gluten-Free, Not Vegetarian

Ingredients

• 8 cups water
• 1 1/2 cups carrots, 1/4-inch diced
• 1 1/2 cups celery, 1/4-inch diced
• 1/2 lb (8 ounces) butter or margarine
• 2 tablespoons minced garlic
• 2 cups yellow onions, 1/4-inch diced
• 1 cup celery, 1/4-inch diced
• 1 cup carrot, 1/4-inch diced
• 1 1/2 cups white flour
• 8 cups water
• 5 tablespoons turkey base
• 6 cups water
• 1 1/2 teaspoons kosher salt
• 1 1/4 teaspoons ground black pepper
• 1 teaspoon dried sage
• 1 teaspoon dried marjoram
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 2 cups heavy cream
• 1/2 cup chopped Italian parsley
• 1/3 cup diced dried cranberries
• 1 lb cooked turkey breast, cut into bite-size pieces

Equipment Needed

• Large Stock Pot
• Fine Mesh Strainer
• Handheld Immersion Blender (optional)
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

Instructions

1. Bring 8 cups of water to a boil in a large pot. This is for blanching the diced carrots and celery.

2. Add the 1 1/2 cups diced carrots and 1 1/2 cups diced celery to the boiling water. Cook for 8 minutes, or until the vegetables are slightly softened. They should still have a slight bite to them.

3. Strain the carrots and celery using a fine mesh strainer. Immediately cool them in cold water to stop the cooking process. Set aside for later. This blanching step pre-cooks the vegetables and keeps their vibrant color.

4. In the same large stock pot, melt the 1/2 pound (8 ounces) of butter (or margarine) over medium heat. Ensure the butter is fully melted before proceeding.

5. Add the 2 tablespoons of minced garlic, 2 cups of diced yellow onions, 1 cup of diced carrot, and 1 cup of diced celery to the melted butter. Sauté for 5 minutes, stirring frequently, until the onions become translucent and the garlic is fragrant. Avoid browning the garlic, as it can become bitter.

6. Stir in the 1 1/2 cups of white flour into the sautéed vegetables. Continue to cook for 5 minutes on low-medium heat, stirring constantly. This creates a roux, which will thicken the soup. Be sure to cook the flour thoroughly to eliminate any raw flour taste.

7. Add 8 cups of water and 5 tablespoons of turkey base to the pot. Use a handheld immersion blender to blend the mixture until smooth. This step is optional, but it creates a creamier texture. If you don’t have an immersion blender, you can carefully transfer the mixture in batches to a regular blender, being mindful of the hot liquid. Return the blended mixture to the pot.

8. Add the remaining 6 cups of water, 1 1/2 teaspoons of kosher salt, 1 1/4 teaspoons of ground black pepper, 1 teaspoon of dried sage, 1 teaspoon of dried marjoram, 1/2 teaspoon of dried rosemary, and 1/2 teaspoon of dried thyme to the pot.

9. Heat the soup to 190 degrees Fahrenheit (just below a simmer) on medium heat. Cook for 10 minutes, stirring occasionally, until the soup has thickened to your desired consistency.

10. Add the 2 cups of heavy cream, 1/2 cup of chopped Italian parsley, 1 lb of cooked turkey breast, 1/3 cup of diced dried cranberries, and the blanched carrots and celery to the soup. Stir to combine all ingredients thoroughly.

11. Cook on medium heat for 2 minutes, or until all ingredients are heated through. Be careful not to boil the soup after adding the cream.

12. Serve hot. Enjoy! (Souplantation/Sweet Tomatoes often serves this with stuffing.)

Expert Tips & Tricks

• For a richer flavor, use homemade turkey stock instead of water and turkey base.
• If you don’t have heavy cream, half-and-half can be used as a substitute, but the soup will be slightly less rich.
• Adjust the amount of salt and pepper to your liking.
• To prevent a skin from forming on the soup as it cools, place a piece of plastic wrap directly on the surface of the soup.
• If the soup is too thick, add more water or broth to reach your desired consistency.
• For a smoother texture, use an immersion blender to partially or fully puree the soup.

Serving & Storage Suggestions

Serve this creamy herbed turkey soup hot with a side of crusty bread or crackers. It also pairs perfectly with a simple green salad. Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw the soup in the refrigerator overnight before reheating. Reheat gently on the stovetop over medium heat, stirring occasionally, until heated through. You may need to add a little water or broth if the soup has thickened during storage.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value*
Calories	450 kcal	23%
Total Fat	35g	45%
Saturated Fat	22g	110%
Cholesterol	145mg	48%
Sodium	500mg	22%
Total Carbohydrate	22g	8%
Dietary Fiber	3g	10%
Sugars	4g	8%
Protein	17g	34%

*Percent Daily Values are based on a 2,000 calorie diet.

Variations & Substitutions

• Vegetarian Version: Substitute vegetable broth for the water and turkey base. Omit the turkey and add some sautéed mushrooms or white beans for protein.
• Dairy-Free Version: Use a plant-based cream alternative, such as cashew cream or coconut cream, instead of heavy cream. Be sure to choose an unsweetened variety. Use olive oil instead of butter or margarine.
• Gluten-Free Version: Ensure you’re using a gluten-free turkey base. Substitute the flour for a gluten-free all-purpose flour blend to make the roux.
• Spice It Up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Seasonal Variation: Use fresh herbs in the summer for a brighter flavor.

FAQs (Frequently Asked Questions)

Q: Can I make this soup ahead of time?
A: Absolutely! The soup actually tastes even better the next day as the flavors meld together. Simply store it in the refrigerator and reheat before serving.

Q: Can I use leftover roasted turkey instead of cooked turkey breast?
A: Yes, using leftover roasted turkey will add even more flavor to the soup. Just be sure to remove the skin and bones before dicing the turkey.

Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow it to cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator overnight before reheating.

Q: I don’t have turkey base. What can I substitute?
A: You can substitute chicken base or bouillon cubes for the turkey base. You may need to adjust the amount to taste.

Q: Is it necessary to blanch the carrots and celery?
A: While not strictly necessary, blanching the carrots and celery helps to retain their color and texture in the finished soup. It also shortens the cooking time in the soup itself.

Final Thoughts

This creamy herbed turkey soup is a testament to the power of simple ingredients and comforting flavors. Whether you’re looking to recreate a childhood memory or simply searching for a delicious and satisfying meal, this recipe is sure to please. Don’t be afraid to experiment with the variations and substitutions to make it your own. I encourage you to gather your ingredients, follow the steps, and savor the delightful aroma and taste of this classic soup. And please, share your feedback and variations with me – I’d love to hear how you made it your own! Pair with a crisp glass of Sauvignon Blanc for a complete and delightful meal.