Tomato Basil Turkey Soup

Tomato Basil Turkey Soup
  • 2 tbsp unsalted butter
  • 4 cloves garlic (minced)
  • 1 cup yellow onion (chopped)
  • 3 cups chicken broth
  • 1 (28 oz) can roasted crushed tomatoes
  • 1 cup heavy cream
  • 1 tbsp dried oregano, and salt and pepper to taste
  • 2 containers Village Farms heavenly villagio marzano tomatoes
  • olive oil
  • 1 lb leftover tukey meat, cut up/shredded
  • fresh parmesan cheese and approx.
  • 1 cup basil (rough chopped) for topping
  1. Heat butter and a few drizzles of oil in a large soup pot. Add garlic and sauté on medium-high heat until fragrant.
  2. Next, add onions and cook for approx. 5 min. until fragrant and semi-caramelized.
  3. While onions are on stovetop, roast the two containers of heavenly villagio marzano tomatoes- cut in half, then toss with a bit of olive oil and salt and pepper. Roast on 425 for 15-20 min.
  4. Add broth, crushed tomatoes, heavy cream and a bit of salt and pepper; stir to combine.
  5. Allow mixture to start to boil, then reduce heat to medium. Allow to simmer for approx. 10 min., stirring occasionally.
  6. While mixture cooks, re-heat approximately 1 pound of turkey. Once reheated, set aside.
  7. Once the tomatoes are roasted, remove from oven. Transfer ½ of them to the soup pot/mixture. Set remaining tomatoes to the side.
  8. Use an immersion blender to completely combine with the remainder of the mixture. Add in oregano and stir.
  9. Next, add in turkey meat and remainder of tomatoes. Taste for salt and pepper and adjust as needed.
  10. Top with basil and parmesan. Serve immediately.

Recipe and photography created exclusively for Village Farms by Lunches + Littles
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