Leftover Thanksgiving Turkey and Tomato Soup
- Prep Time: 10 minutes
- Cooking Time: 10 minutes
- Serves 4-8
8 Backyard Farms Tomatoes on the Vine
2 tablespoons butter, melted
1 onion, chopped
2 cups diced turkey
1 cup chopped green bean casserole, Brussels sprouts or other leftover cooked vegetable
1 cup chopped scalloped or roasted potatoes
1 cup corn or cooked rice
Salt and pepper to taste
4 cups chicken broth
The day after Thanksgiving is as much a food feast as Thanksgiving itself because of leftovers. Oh, what to do with them! The star for many is a turkey sandwich. My favorite is a hearty and luscious turkey soup made with such iconic leftovers as the green bean and onion casserole, corn and scalloped potatoes! Add Backyard Farms Tomatoes on the Vine for added richness, flavor and color. -- Chef Mary Ann Esposito.
Cut four tomatoes into chunks and puree them until smooth. Set aside. Dice the remaining 4 tomatoes and set aside.
In a soup pot, melt the butter, add the onion and sweat it down until it is soft. Add the turkey, vegetables and salt and pepper. Mix the ingredients well. Add the tomato puree, chicken broth and diced tomatoes. Stir gently and bring the mixture to just under the boil. Cover the pot and simmer the soup for 10 minutes. Correct seasoning if necessary. Ladle into soup bowls.