Turkey - Creamy Herbed Soup fm Sweet Tomatoes

By Joan_Z

Freezes well. Serves 20 cups: Cal. - 277; Protein - 7 gms; Carbo - 10 gms; Sodium - 462 mgms.

Ingredients

• 22 cups water divided
• 2 1/2 c. 1/4" diced carrot - divided
• 2 1/2 cups 1/4" diced celery - divided
• 1/2 lb. unsalted butter
• 2 cups 1/4" diced onion
• 2 Tbsp. minced garlic
• 5 Tbsp. turkey base
• 1 1/2 tsp. kosher salt
• 1 1/4 tsp. black pepper
• 1 tsp. dried sage
• 1 tsp. dried marjoram
• 1/2 tsp. dried rosemary
• 1/2 tsp. dried thyme
• 1 lb. roasted turkey breast - bite size pieces
• 2 cups cream
• 1/2 cup chopped Italian parsley
• 1/3 cup diced dried cranberries

Preparation

Step 1

In a large saucepan, bring 8 cups water to a boil & add 1 1/2 cups carrot and 1 1/2 cups celery. Cook 8 minutes, then strain out vegetables and cool in cold water. When cool, drain and set aside. Discard cooking water.

In a large stockpot, melt butter over medium heat. Add onion, remaining 1 cup celery, remaining 1 cup carrot and garlic. Saute for 5 minutes. Lower heat to medium-low, stir in flour and cook 5 minutes more, stirring occasionally. Stir in 8 cups water and turkey base until well blended. Use an immersion blender and puree soup.

Add remaining 6 cups water, salt, pepper, sage, marjoram, rosemary, and thyme. Bring soup to a low simmer and cook for 10 minutes or until soup thickens. Stir in roasted turkey, cream, parsley, cranberries and reserved carrots and celery. Heat for 2 minutes or until everything is heated through and serve.