Turkey Bacon Tomato Soup

Turkey Bacon Tomato Soup. The flavours of a turkey club sandwich, deliciously blended into a hearty, comforting soup using the leftovers from a roast turkey dinner.

Turkey Bacon Tomato Soup

2019 Update. This delicious leftover soup recipe has been updated by request to include nutritional information. (FYI, since this post was published almost 11 years ago, this website now has over 1700 posts in the last and has been seen in practically every country in the world.)

Shown served with Parmesan Herb Crackers. Find that recipe by clicking here. Some light and flaky Buttermilk biscuits would be great to serve with this soup too. 

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Turkey Bacon Tomato Soup

Stay tuned, I still have too much time on my hands and I’m not done yet.
 
Today’s recipe is for one of my favourite soups, often made a day or two after a roast turkey dinner. The Parmesan Herb Crackers are a very tasty addition to this meal.

If you are a big soup fan, you my want to try our most popular recipe for Newfoundland Pea Soup with Doughboys.

Newfoundland Pea Soup and Dough Boys

Like this Turkey Bacon Tomato Soup recipe?

You’ll find many more delicious soup ideas in our Soups Category and lots more leftover ideas in our Leftover Recipes Category.

 
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Turkey, Bacon and Tomato Soup

Yield: 10 Servings or more

Prep Time: 1 hour

Cook Time: 1 hour 30 minutes

Total Time: 2 hours 30 minutes

Turkey Bacon and Tomato Soup - the flavours of a turkey club sandwich, deliciously blended into a hearty, comforting soup using the leftovers from a roast turkey dinner.

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Ingredients

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• 2 lbs cooked cubed turkey
• 8 slices thick cut smoked bacon
• 5 cups turkey stock
• 5 cups tomato juice
• 3 large carrots sliced
• 2 large parsnip sliced
• 4 stalks celery chopped
• 1 cup chopped fennel bulb
• 3 cloves minced garlic
• 1 large red or white onion chopped
• 2 large tomatoes chopped
• 4 tbsp olive oil
• 4 tbsp dried savoury
• 1 tbsp oregano
• 1 tbsp marjoram
• Salt and pepper to season
• ½ tsp cayenne pepper, optional
• ½ cup lentils

Instructions

1. To make the turkey stock for this soup I use the bones of a cooked 10 lb turkey. Break the carcass apart and cover them with water in a large pot. Boil gently for about an hour and remove all the bones from the pot. Skim off excess fat from the surface. For this recipe I like to reduce the stock to about 5 cups to concentrate the flavour so return the pot to the stove and continue to boil to reduce the amount of stock if necessary.
2. Cut the bacon in small pieces and cook slowly to crisp over medium low flame, rendering out as much of the fat as possible. Drain off all the fat and deglaze the pan with a little turkey stock and add to the soup pot.
3. Sauté all the vegetables and garlic, except the tomatoes, in the olive oil for about 5 minutes over medium high heat. Deglaze the pan with a little turkey stock and add to the soup pot along with the sautéed vegetables.
4. Add all other ingredients except the tomatoes and cooked turkey to the soup pot and simmer slowly for 30 minutes. Add the turkey and tomatoes and simmer for an additional 10 minutes or until the lentils are cooked.

Nutrition Information

Yield

10

Serving Size

1 serving
Amount Per Serving Calories 314Saturated Fat 2gCholesterol 56mgSodium 388mgCarbohydrates 26gFiber 6gSugar 9gProtein 23g

The nutritional information provided is automatically calculated by third party software and is meant as a guideline only. Exact accuracy is not guaranteed. For recipes where all ingredients may not be used entirely, such as those with coatings on meats, or with sauces or dressings for example, calorie & nutritional values per serving will likely be somewhat lower than indicated.

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