Turkey Bacon Tomato Soup - using roast turkey leftovers!

Turkey Bacon Tomato Soup. The flavours of a turkey club sandwich, deliciously blended into a hearty, consolationing 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 nearly 11 years ago, this website now has over 1700 posts in the final and has been seen in virtually every country in the world.)

Displayn served with Parmesan Herb Crackers. Discover 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 crazye 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 large soup fan, you my want to try our most popular recipe for Uniquefoundland Pea Soup with Doughboys.

Uniquefoundland Pea Soup and Dough Boys

Love 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

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

Course: Soup

Cuisine: American

Keyword: leftover turkey, soup

Servings: 10 Servings or more

Calories: 314 kcal

Ingredients

• 2 lbs cooked diced 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. Rupture 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 whether essential.

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 small turkey stock and add to the soup pot.

3. Sauté all the vegetables and garlic, apart from the tomatoes, in the olive oil for about 5 minutes over medium tall heat. Deglaze the pan with a small turkey stock and add to the soup pot along with the sautéed vegetables.

4. Add all other ingredients apart from 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 Facts

Turkey, Bacon and Tomato Soup

Quantity Per Serving (1 serving)

Calories 314 Calories from Stout 117

% Daily Worth*

Entire Stout 13g 20%

Saturated Stout 2g 10%

Cgapsterol 56mg 19%

Sodium 388mg 16%

Potassium 978mg 28%

Entire Carbohydrates 26g 9%

Dietary Fiber 6g 24%

Sugars 9g

Protein 23g 46%

Vitamin A 81%

Vitamin C 44.7%

Calcium 7%

Iron 16.4%

* Percent Daily Worths are based on a 2000 calorie diet.

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