Print Options

Back to Turkey Tomato Soup >

Include these items:

Select reviews >

Taste of Home Logo

Turkey Tomato Soup

 Turkey Tomato Soup
"Turkey and tomatoes are high on my list of favorite foods," writes Carol Brunelle of Ascutney, Vermont. "My husband grows the best tomatoes ever...and I made up this recipe to complement both ingredients. It's wonderful anytime of year, but I prefer to make it when the tomatoes, green peppers, basil and garlic are all fresh from our garden."
12 ServingsPrep: 10 min. Cook: 2-1/2 hours

Ingredients

  • 4 pounds tomatoes, seeded and chopped (about 8 large tomatoes)
  • 3 medium green peppers, chopped
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 1 can (14-1/2 ounces) vegetable broth
  • 1-1/2 cups water
  • 1-1/2 teaspoons beef bouillon granules
  • 2 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon pepper
  • 3 cups cubed cooked turkey breast
  • 3 cups cooked elbow macaroni
  • Minced fresh basil, optional

Directions

  • In a Dutch oven, combine the first 10 ingredients. Bring to a boil.
  • Reduce heat; cover and simmer for 2 hours. Stir in turkey and
  • macaroni; heat through. Garnish with fresh basil if desired. Yield:
  • 12 servings (3 quarts).
Nutritional Facts: One serving (1 cup) equals 150 calories, 3 g fat (1 g saturated fat), 28 mg cholesterol, 221 mg sodium, 17 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1/2 vegetable.