This keto turkey soup is a great way to use up leftover Thanksgiving turkey! Rich, creamy, and loaded with tender bits of turkey and vegetables!
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We’re about to be hit with an onslaught of leftover turkey and I, for one, am excited about it!
We love to make our Keto Turkey Casserole with the leftovers, but this soup might just be the new favorite! It’s so creamy and comforting!
You’ll notice chunks of carrots in this soup and I know a few of you are shaking your heads and thinking, nope, that isn’t keto! And you know what, you can leave those carrots out if you must.
For me, though, I’m going to enjoy every single bite of the one single carrot sliced and added to this entire pot of soup. It adds a total of about 4 net carbs to the whole pot of soup and those little orange pops of sweetness make me happy.
The base of the soup is nice and creamy thanks to the pureed cauliflower and cream. <— That’s right, we pureed cauliflower to add extra body to the soup and make it more creamy without adding in loads of dairy.
This comforting soup is so nourishing and the family loves it.
Ingredient Notes:
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Turkey – You’re going to need some cooked, chopped turkey to go into this leftover turkey soup. My roasted turkey breast recipe is perfect for Thanksgiving or anytime. If you’ve got leftovers, they’ll go great in this soup.
Veggies – You’ll need some diced onion, celery, and minced garlic. Fresh cauliflower florets will help thicken up the soup after cooking and blending. I’m also adding frozen green beans and a carrot sliced into rounds. You can mix up the veggies if you want to use others!
Chicken Broth – This will make up the majority of the liquid in the soup and will add lots of good flavor that’ll pair well with the turkey.
Heavy Whipping Cream – We’re adding just a cup of cream to really make this soup rich and comforting.
Seasoning – You’ll need some salt, poultry seasoning, and red pepper flakes. I don’t think the red pepper makes this very spicy at all, it just adds some flavor. If you don’t like it you don’t have to use it!
You’ve got to do something with that leftover Thanksgiving turkey and this soup is a great way to use it up.
Rich, nourishing, and so comforting!
I love how thick and creamy this is thanks to the pureed cauliflower. It’s an easy way to sneak in some veggies and add body to soup.
Special Tools Needed:
Immersion Blender: We have a regular countertop blender, but I find myself using our immersion blender so much more often. It’s budget friendly, easy to store in a drawer so it doesn’t take up valuable counter space, and it works great for everything from whipping egg whites to pureeing soup. The exact model we use is no longer available, but this one gets great reviews!
How To Make Turkey Soup:
Veggies – To begin preparing this keto turkey soup recipe heat some butter in a large pot until melted, then add the diced onion, celery, and minced garlic. Cook, stirring often, for about 5 minutes or until the veggies have softened up. Toss in your cauliflower.
Broth – Season with the poultry seasoning, salt, and red pepper. Pour in the chicken broth. Give it a good stir and increase the heat to medium.
Let the soup come to a boil and then reduce the heat to a simmer. Continue stirring occasionally and allow it to simmer for 20 minutes.
Blend – Use an immersion blender to blend until the soup is smooth and creamy. You can also carefully transfer to a regular blender if you do not have an immersion blender.
Turkey – You can now add in the cooked turkey, heavy cream, frozen green beans, and sliced carrots. Stir the soup well and continue cooking for 15-20 more minutes or until the green beans and carrots have softened to your liking.
Serve – This leftover turkey soup is best served hot! I bet this soup would be great served alongside my favorite keto cheddar bay biscuits! A simple side salad would also pair well with this soup. Try one with my keto ranch dressing or keto Thousand Island dressing.
If you do not have a blender, use a potato masher to mash the cauliflower or start with cauliflower rice instead of florets. The soup will have a chunkier texture, but the taste will be the same.
Carrots:
I addressed this up above, but just want to reiterate – carrots are not usually added to keto recipes, because the carbs do add up quickly.
We added one carrot to this entire pot of low carb turkey soup (about 4.3 net carbs per carrot). That single carrot is divided between 6 servings, adding less than 1 net carb per serving.
Personally, the little pop of color and sweet earthy flavor the carrot adds is more than worth it! If you disagree, you can leave the carrot out completely.
You’ll see we also add a carrot to our keto beef stew. Absolutely delicious!
FAQ’s:
Turkey soup should store pretty well in the fridge for about 4 days, depending on how fresh your turkey is. This keto turkey soup should freeze well for up to a few months.
We always prefer fresh cauliflower over frozen for the best taste and texture, but in this instance, frozen cauliflower will work just fine.
More Keto Soup Recipes:
- Keto Tomato Soup
- Keto Taco Soup
- Keto Cabbage Soup
- Crack Chicken Soup
- Keto Cheeseburger Soup
- Tuscan Chicken Soup
- Keto Vegetable Soup
More Thanksgiving Recipes:
- Keto Stuffing
- Broccoli Cheese Casserole
- Keto Cranberry Sauce
- Air Fryer Turkey Breast
- Green Beans Almondine
- Mashed Cauliflower
Keto Turkey Soup
Ingredients
- 1/2 onion
- 1 rib celery
- 1 clove garlic
- 1 tablespoon butter
- 12 ounces cauliflower florets
- 1 teaspoon salt
- ½ teaspoon poultry seasoning
- 1/2 teaspoon red pepper flakes
- 5 1/2 cups chicken broth
- 1 cup heavy whipping cream
- 2 cups cooked chopped turkey
- 15 ounces frozen cut green beans
- 1 carrot cut into coins
Instructions
- Dice the onion and celery. Mince the garlic.
- Add the butter to a large pot over low heat and let melt.
- Add the onion, celery, and garlic to the pot and cook, stirring often, for 5 minutes to soften.
- Add the cauliflower, salt, poultry seasoning, red pepper flakes, and chicken broth to the pot and increase heat to medium.
- Bring to a boil and reduce to a simmer, stirring occasionally.
- Simmer for 20 minutes.
- Use an immersion blender to blend the soup until smooth and creamy. Alternately, carefully transfer the hot soup to a blender and blend.
- Add the cream, turkey, green beans and carrot to the soup and stir well. Cook for 15 minutes or until green beans and carrot are as soft as you’d like, stirring occasionally.
- Serve hot.
Lisa F says
I did not use cauliflower. I used low-carb pasta instead and I did not purée it. I also used French cut green beans.
Nancy W says
This is my new favorite recipe! It’ll be perfect to take to work for cold weather lunches. The flavor is great, and it’s nice and thick. I don’t miss the noodles or rice at all.
Nancy W says
This is my new favorite recipe! I never missed the noodles.
Kristina P says
This is one of the most delicious soups I have ever tried! I must admit I had mixed feelings regarding the cauliflower because of the heavy smell, but boy this was delicious.
Thank you for sharing.
I forgot the celery and it was still absolutely AMAZING!
Karly Campbell says
So glad you stuck with it and gave it a try! 🙂
Gregory Vatistas says
We liked it very much, its a keeper and we will have it again using chicken since I only care for Turkey no more than once a yr. I may pre-cook the carrot and string beans next time as I like them soft, my wife like then just the way they came out though, I would recommend this to your soup list.
Karly Campbell says
Thanks so much, Gregory!