Creamy Turkey Soup (Very Low Fat and Gluten-free)

8 servings
50 min

This so very delicious creamy turkey soup has a secret ingredient that gives it its creaminess…and it’s not cream or flour! Curious?

IF you are looking for a lower fat recipe (like almost no fat) that is also gluten-free, then I have a fantastic recipe for you. This recipe uses the turkey stock that I told you about in this post. But any turkey stock will do…I also make it with the Turkey Carcass stock that I make the day after Thanksgiving.

I made several quarts to use for our Thanksgiving turkey gravy and had 2 quarts leftover. Truth time, I am not a huge turkey lover, but I do love this soup and the stock.

I always make extra stock so I have it for soup, it is so incredibly rich in flavor and nutrition, but you could surely use purchased turkey or chicken stock if you’re not keen on making your own.

In addition to the stock, this recipe will clean the last bits of leftover turkey that you have in your fridge or freezer.

So the secret ingredient, the thing that puts the ‘creamy’ in Creamy Turkey Soup…white bean puree…it creates a creamy and rich soup without added fat, but with added protein and fiber.

My daughter, who is an avowed ‘I DON’T LIKE BEANS. PERIOD’ kind of gal loved this soup and was really quite surprised at the ingredient which made it so creamy. Now that I’m on to this secret ingredient, I am anxious to try it in other recipes…cream of mushroom soup to start with!

The sauteed onions, celery, and carrots combined with the delicious and nourishing stock and bean puree make a soup that is creamy, flavorful and nourishing.

And while it is so low fat, this creamy turkey soup is really filling as a result of the bean puree and the turkey. Often times soup just doesn’t fill me up enough, but this one does.

Creamy Turkey Soup (Very Low Fat and Gluten-free)
Recipe details
  • 8  servings
  • Prep time: 20 Minutes Cook time: 30 Minutes Total time: 50 min
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  • 3 carrots, chopped
  • 2 celery stalks, chopped
  • 1 medium onion, chopped
  • 2 TB oil
  • 1/2 tsp thyme
  • 2 quarts turkey stock
  • 2-3 cups chopped turkey
  • 2 cups pureed white beans
For the Pureed White Beans
  • 2 cups white beans, with liquid.

Saute onions, carrots and celery in olive oil until soft.
Add broth and thyme and bring to a gentle boil.
Whisk in pureed beans.
Add turkey and heat through.
For Pureed White Beans
Drain and rinse the beans.
Puree the beans and slowly add back the liquid until it's the consistency of sour cream or thin pudding.
Lynn @ Nourish and Nestle
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