I wake up to turkey breast thawing on the table, as I had forgotten about it since yesterday, and I had promised to do something with it. The truth is that the first time I tried to put turkey meat in tomato soup, I thought I was ruining everything – I imagined it would turn out like a widow's soup, limp and lifeless, but I was wrong. Now, it’s not even a question; this soup has become something I make almost on autopilot, especially when I have fresh tomatoes and some lean meat on hand. The kids ask for a second helping, and I can brag that I’m not stuck at the stove all day.
I know that theoretically, it should be a quick thing, but I always end up chopping everything finely, and it never seems to come out the same color. Well, no two soups are alike, I say. Once, I added too much salt and diluted it with water – I swear, you could still taste it, but no one said anything, so it was fine.
Speaking of time: I finish everything in about an hour, maybe an hour and fifteen minutes if I get caught up chatting on the phone and forget to peel the tomatoes on time. From the quantities below, I get about four decent servings, not too much soup, and not so little that you have to scrape the bottom with a spoon. As for difficulty… I wouldn’t say it’s hard, as long as you have a bit of patience with the foam from the meat and don’t rush with the vegetables.
I make this soup every time I crave the taste of real tomatoes, not from a can. The turkey gives a more subtle flavor than chicken or beef; I don’t feel that heavy sensation in my stomach after eating. It’s also a lifesaver if you have leftover meat from another meal, for example. Basically, it’s the only meat soup that everyone at our home eats without complaining because it’s not greasy and doesn’t have a strong taste. It works in both summer and winter if you have good tomatoes. Plus, I don’t stress about measuring everything precisely – if you add an extra carrot, no one will mind.
What I use, so you don’t get lost in details:
- Turkey breast – about 300g; you can use thigh if you have it, but I prefer breast since it cooks faster and has no fat. Its role is to provide a base for the soup without dominating the flavor.
- 1-2 onions – I prefer white onions, but red works too; they should be medium-sized, not huge. The onion holds everything together and adds sweetness when boiled.
- 1-2 carrots, depending on how sweet you want it. The carrot softens the acidity of the tomatoes, especially if you have garden tomatoes that are a bit sour.
- 1 bell pepper, definitely. Without it, the soup tastes flat, no matter how long you boil it. I use red or yellow peppers because the green ones sometimes add bitterness, I don’t know why.
- 5-6 large, well-ripened tomatoes – about 700-800g. If the tomatoes are small, I add 1-2 more. The tomatoes are the star, which gives the color and flavor.
- Salt, to taste; I usually start with a teaspoon and adjust at the end.
- Herbs; I finely chop lovage and parsley after turning off the heat. You can skip the lovage, but I think it makes a difference.
Alright, I’ve rambled enough; let’s move on to the steps, as it’s clearer that way.
1. First, I wash the turkey breast well, pat it dry with a towel, and cut it into smaller pieces, about the size of two fingers. I never leave large pieces because I don’t like finding chunks of meat in the soup.
2. I put the turkey in a large pot with about 2 liters of cold water and a teaspoon of salt. I turn on the heat to medium, without a lid. When it starts to boil, I skim off the foam with a spoon or a skimmer. I check every 5 minutes – there’s not as much foam with turkey as there is with chicken, but you still need to skim it off; otherwise, the soup will turn out cloudy.
3. In the meantime, I peel and chop all the vegetables. The onion into small cubes (if you have picky kids, you can blend it, but I don’t complicate things), the carrots into slices or small cubes, the pepper the same way, and I quickly blanch the tomatoes (1 minute in boiling water), peel them, and chop them into cubes – sometimes I crush them with my hands to release the juice.
4. After I’ve skimmed off all the foam, I add the onion, carrot, and pepper to the pot. I reduce the heat a bit and let them boil with the meat for about 20-25 minutes. I make sure it doesn’t boil too hard, so the vegetables don’t get mushy.
5. When the meat and vegetables are almost cooked (they can be pierced easily with a fork), I throw in the chopped tomatoes. I make sure to add the tomatoes towards the end, so they don’t boil too much and lose their flavor.
6. I let it come to a boil for about 10-15 minutes, no more; otherwise, the tomatoes become watery. I taste and adjust the salt. Sometimes, if the tomatoes are too sour, I add a tiny pinch of sugar, but most of the time, it’s not necessary.
7. I turn off the heat and only after the soup stops boiling do I add the chopped herbs. I’ve learned the hard way that if you add them while it’s boiling, all the lovage will lose its flavor and aroma.
8. If I feel like it, I let the soup sit for 5 minutes with the lid on to let the flavors meld.
That’s about it. Honestly, it’s not rocket science, but if you stick to these steps, you’ll get a clear soup without foam on the surface and no bitter taste.
Useful tips:
Don’t add the carrot too early, or it will turn to mush, and you won’t have any texture. Don’t skip the skimming step – if you leave the foam, the soup will be cloudy and taste like hospital food. If you want, you can strain the soup at the end; I don’t do that, but for more “special” occasions, it works.
The tomatoes are crucial. If you have bland supermarket tomatoes, it’s better to combine them with a bit of tomato paste (but not too much, as it ruins the fresh taste). You can also add half a dried tomato (rehydrated) if you want a more intense color.
Substitutions/adaptations:
Turkey meat can be replaced with chicken or even lean pork (but with pork, it’s not exactly a light soup anymore). If you want a vegan version, leave out the meat and replace it with chickpeas or lentils cooked separately; it turns out super hearty. For a gluten-free diet, no changes are needed; this soup is gluten-free anyway.
Instead of bell pepper, you can use kapia, just make sure it’s not spicy. If you don’t have lovage, use more parsley or even celery leaves if you have them on hand.
Variations:
Some people add a bit of rice or noodles at the end. I’m not a fan because I think it “weighs down” the soup. If you want to make it heartier, throw in a handful of rice in boiling water 10 minutes before the end, but don’t add too much, or it will absorb all the soup.
You can add a bit of crushed garlic at the end if you want a stronger flavor. I only add it when the kids aren’t eating.
Serving:
We always eat it hot, with fresh bread. It also goes well with some croutons quickly sautéed in a bit of olive oil if you want to be “fancy.” If there’s extra meat, I take it out with a skimmer, sprinkle some fresh pepper on it, and serve it separately so everyone can take as much as they want. Some also add a splash of sour cream – it’s not wrong, but I think it covers the tomato flavor.
Frequently asked questions:
How long do I boil the turkey breast to make it tender?
It depends on how small the pieces are, but for 300g cut small, it’s perfectly cooked in 25-30 minutes. If you leave it too long, it risks becoming tough and dry, especially if the soup is boiling too hard.
Can I make the soup from frozen turkey meat?
I wouldn’t recommend putting the meat in directly frozen, as it releases a lot of water upon thawing, and the soup turns out cloudy. It’s better to thaw it in the fridge a few hours beforehand. If you’re really in a hurry, you can boil it in cold water, but change the water after it starts boiling.
Do I need to peel the tomatoes?
If you have time, yes, it’s worth the effort; otherwise, you’ll find skins sticking to the spoon, and that’s not pleasant. But if you’re in a hurry or have thin-skinned tomatoes, you can leave them as is. When I’m in a rush, I don’t even blanch them; I just chop them and that’s it.
How can I make the soup richer in protein?
You can add cooked chickpeas or lentils at the end, or even a boiled egg chopped finely for those who aren’t fasting. If you want everything to be lighter, leave it as is – turkey has enough protein to keep you full.
Is the soup suitable for small children?
Yes, it’s actually one of my kids’ favorite soups. I make sure to chop the vegetables finely and don’t add any pepper or too many herbs. I don’t add garlic at all when making it for the little ones.
If I want to keep it vegan or vegetarian, can I replace the meat?
Yes, absolutely. You can add chickpeas, lentils, or even potatoes, but boil them separately if you want the soup to stay clear. You can also use a vegetable cube, but be sure to read the ingredients if you’re watching your diet.
Nutritional values (approximate):
One serving has about 130-160 calories (depending on whether you add some rice or not). The protein comes from the turkey – with 300g divided by 4, you get about 15g of protein per serving. The carbohydrates mainly come from the carrot and tomatoes – don’t worry, it doesn’t exceed 18-20g. The fats are minimal (the turkey is lean; you don’t add any oil in this recipe). So it’s a clear soup with enough protein and few calories – just what you want for a healthy lunch. Plus, you also get a good portion of vitamins – vitamin C from the peppers and tomatoes, fiber from the carrot and onion, and a bit of lycopene from the tomatoes (if you don’t boil them too much).
How to store and reheat:
In the fridge, it lasts well for 2-3 days if covered. I, if I know it will be leftover, remove the herbs beforehand; otherwise, they get mushy and darken the soup. I reheat it on low heat, not in the microwave, as the meat becomes tough and dry in the microwave. Sometimes I add a splash of water if it seems too thick after sitting in the fridge. If you’ve added rice or pasta, I don’t recommend leaving them in the soup because they absorb all the broth and turn to mush. It’s best to keep the soup separate from the vegetables and meat and reheat them separately if needed.
I know that theoretically, it should be a quick thing, but I always end up chopping everything finely, and it never seems to come out the same color. Well, no two soups are alike, I say. Once, I added too much salt and diluted it with water – I swear, you could still taste it, but no one said anything, so it was fine.
Speaking of time: I finish everything in about an hour, maybe an hour and fifteen minutes if I get caught up chatting on the phone and forget to peel the tomatoes on time. From the quantities below, I get about four decent servings, not too much soup, and not so little that you have to scrape the bottom with a spoon. As for difficulty… I wouldn’t say it’s hard, as long as you have a bit of patience with the foam from the meat and don’t rush with the vegetables.
I make this soup every time I crave the taste of real tomatoes, not from a can. The turkey gives a more subtle flavor than chicken or beef; I don’t feel that heavy sensation in my stomach after eating. It’s also a lifesaver if you have leftover meat from another meal, for example. Basically, it’s the only meat soup that everyone at our home eats without complaining because it’s not greasy and doesn’t have a strong taste. It works in both summer and winter if you have good tomatoes. Plus, I don’t stress about measuring everything precisely – if you add an extra carrot, no one will mind.
What I use, so you don’t get lost in details:
- Turkey breast – about 300g; you can use thigh if you have it, but I prefer breast since it cooks faster and has no fat. Its role is to provide a base for the soup without dominating the flavor.
- 1-2 onions – I prefer white onions, but red works too; they should be medium-sized, not huge. The onion holds everything together and adds sweetness when boiled.
- 1-2 carrots, depending on how sweet you want it. The carrot softens the acidity of the tomatoes, especially if you have garden tomatoes that are a bit sour.
- 1 bell pepper, definitely. Without it, the soup tastes flat, no matter how long you boil it. I use red or yellow peppers because the green ones sometimes add bitterness, I don’t know why.
- 5-6 large, well-ripened tomatoes – about 700-800g. If the tomatoes are small, I add 1-2 more. The tomatoes are the star, which gives the color and flavor.
- Salt, to taste; I usually start with a teaspoon and adjust at the end.
- Herbs; I finely chop lovage and parsley after turning off the heat. You can skip the lovage, but I think it makes a difference.
Alright, I’ve rambled enough; let’s move on to the steps, as it’s clearer that way.
1. First, I wash the turkey breast well, pat it dry with a towel, and cut it into smaller pieces, about the size of two fingers. I never leave large pieces because I don’t like finding chunks of meat in the soup.
2. I put the turkey in a large pot with about 2 liters of cold water and a teaspoon of salt. I turn on the heat to medium, without a lid. When it starts to boil, I skim off the foam with a spoon or a skimmer. I check every 5 minutes – there’s not as much foam with turkey as there is with chicken, but you still need to skim it off; otherwise, the soup will turn out cloudy.
3. In the meantime, I peel and chop all the vegetables. The onion into small cubes (if you have picky kids, you can blend it, but I don’t complicate things), the carrots into slices or small cubes, the pepper the same way, and I quickly blanch the tomatoes (1 minute in boiling water), peel them, and chop them into cubes – sometimes I crush them with my hands to release the juice.
4. After I’ve skimmed off all the foam, I add the onion, carrot, and pepper to the pot. I reduce the heat a bit and let them boil with the meat for about 20-25 minutes. I make sure it doesn’t boil too hard, so the vegetables don’t get mushy.
5. When the meat and vegetables are almost cooked (they can be pierced easily with a fork), I throw in the chopped tomatoes. I make sure to add the tomatoes towards the end, so they don’t boil too much and lose their flavor.
6. I let it come to a boil for about 10-15 minutes, no more; otherwise, the tomatoes become watery. I taste and adjust the salt. Sometimes, if the tomatoes are too sour, I add a tiny pinch of sugar, but most of the time, it’s not necessary.
7. I turn off the heat and only after the soup stops boiling do I add the chopped herbs. I’ve learned the hard way that if you add them while it’s boiling, all the lovage will lose its flavor and aroma.
8. If I feel like it, I let the soup sit for 5 minutes with the lid on to let the flavors meld.
That’s about it. Honestly, it’s not rocket science, but if you stick to these steps, you’ll get a clear soup without foam on the surface and no bitter taste.
Useful tips:
Don’t add the carrot too early, or it will turn to mush, and you won’t have any texture. Don’t skip the skimming step – if you leave the foam, the soup will be cloudy and taste like hospital food. If you want, you can strain the soup at the end; I don’t do that, but for more “special” occasions, it works.
The tomatoes are crucial. If you have bland supermarket tomatoes, it’s better to combine them with a bit of tomato paste (but not too much, as it ruins the fresh taste). You can also add half a dried tomato (rehydrated) if you want a more intense color.
Substitutions/adaptations:
Turkey meat can be replaced with chicken or even lean pork (but with pork, it’s not exactly a light soup anymore). If you want a vegan version, leave out the meat and replace it with chickpeas or lentils cooked separately; it turns out super hearty. For a gluten-free diet, no changes are needed; this soup is gluten-free anyway.
Instead of bell pepper, you can use kapia, just make sure it’s not spicy. If you don’t have lovage, use more parsley or even celery leaves if you have them on hand.
Variations:
Some people add a bit of rice or noodles at the end. I’m not a fan because I think it “weighs down” the soup. If you want to make it heartier, throw in a handful of rice in boiling water 10 minutes before the end, but don’t add too much, or it will absorb all the soup.
You can add a bit of crushed garlic at the end if you want a stronger flavor. I only add it when the kids aren’t eating.
Serving:
We always eat it hot, with fresh bread. It also goes well with some croutons quickly sautéed in a bit of olive oil if you want to be “fancy.” If there’s extra meat, I take it out with a skimmer, sprinkle some fresh pepper on it, and serve it separately so everyone can take as much as they want. Some also add a splash of sour cream – it’s not wrong, but I think it covers the tomato flavor.
Frequently asked questions:
How long do I boil the turkey breast to make it tender?
It depends on how small the pieces are, but for 300g cut small, it’s perfectly cooked in 25-30 minutes. If you leave it too long, it risks becoming tough and dry, especially if the soup is boiling too hard.
Can I make the soup from frozen turkey meat?
I wouldn’t recommend putting the meat in directly frozen, as it releases a lot of water upon thawing, and the soup turns out cloudy. It’s better to thaw it in the fridge a few hours beforehand. If you’re really in a hurry, you can boil it in cold water, but change the water after it starts boiling.
Do I need to peel the tomatoes?
If you have time, yes, it’s worth the effort; otherwise, you’ll find skins sticking to the spoon, and that’s not pleasant. But if you’re in a hurry or have thin-skinned tomatoes, you can leave them as is. When I’m in a rush, I don’t even blanch them; I just chop them and that’s it.
How can I make the soup richer in protein?
You can add cooked chickpeas or lentils at the end, or even a boiled egg chopped finely for those who aren’t fasting. If you want everything to be lighter, leave it as is – turkey has enough protein to keep you full.
Is the soup suitable for small children?
Yes, it’s actually one of my kids’ favorite soups. I make sure to chop the vegetables finely and don’t add any pepper or too many herbs. I don’t add garlic at all when making it for the little ones.
If I want to keep it vegan or vegetarian, can I replace the meat?
Yes, absolutely. You can add chickpeas, lentils, or even potatoes, but boil them separately if you want the soup to stay clear. You can also use a vegetable cube, but be sure to read the ingredients if you’re watching your diet.
Nutritional values (approximate):
One serving has about 130-160 calories (depending on whether you add some rice or not). The protein comes from the turkey – with 300g divided by 4, you get about 15g of protein per serving. The carbohydrates mainly come from the carrot and tomatoes – don’t worry, it doesn’t exceed 18-20g. The fats are minimal (the turkey is lean; you don’t add any oil in this recipe). So it’s a clear soup with enough protein and few calories – just what you want for a healthy lunch. Plus, you also get a good portion of vitamins – vitamin C from the peppers and tomatoes, fiber from the carrot and onion, and a bit of lycopene from the tomatoes (if you don’t boil them too much).
How to store and reheat:
In the fridge, it lasts well for 2-3 days if covered. I, if I know it will be leftover, remove the herbs beforehand; otherwise, they get mushy and darken the soup. I reheat it on low heat, not in the microwave, as the meat becomes tough and dry in the microwave. Sometimes I add a splash of water if it seems too thick after sitting in the fridge. If you’ve added rice or pasta, I don’t recommend leaving them in the soup because they absorb all the broth and turn to mush. It’s best to keep the soup separate from the vegetables and meat and reheat them separately if needed.
Ingredients
300 g turkey breast, 1-2 onions, 1-2 carrots, 5-6 peeled tomatoes, 1 bell pepper, herbs, salt