Keto Turkey and Cranberry Soup

This Keto Turkey and Cranberry Soup blends the rich flavors of leftover turkey with the tartness of cranberries, creating a comforting and festive dish. Perfect for post-holiday leftovers, this soup is not only delicious but also aligns with your low-carb lifestyle.

Course Dinner

Cuisine American

Keyword Keto Cranberry, keto soup, Low-Carb Turkey Soup, Post-Holiday Keto Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 250kcal

Equipment

Large pot
Knife
Cutting board
Measuring cups and spoons

Ingredients

2 cups cooked turkey, shredded (about 16 ounces / 450 grams)
1 tbsp olive oil (15 ml)
1 medium onion, diced (about 150 grams)
2 stalks celery, diced (about 110 grams)
3 cloves garlic, minced
4 cups chicken broth (950 ml)
½ cup fresh cranberries (about 50 grams)
1 tsp dried thyme
½ tsp dried rosemary
1 bay leaf
Salt and pepper to taste
½ cup heavy cream (120 ml)
2 tbsp chopped fresh parsley for garnish

Instructions

Heat the olive oil in a large pot over medium heat. Add the diced onion and celery, and sauté until the vegetables are soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the chicken broth and bring the mixture to a simmer.
Add the fresh cranberries, thyme, rosemary, and bay leaf. Season with salt and pepper to taste.
Allow the soup to simmer for 10 minutes, or until the cranberries begin to burst.
Add the shredded turkey to the pot and simmer for another 10-15 minutes, ensuring the turkey is heated through.
Remove the bay leaf from the soup and discard it.
Stir in the heavy cream and heat for an additional 2 minutes, being careful not to bring the soup to a boil.
Taste and adjust seasoning as necessary.
Serve hot, garnished with fresh chopped parsley.

Notes

Feel free to adjust the amount of cranberries based on your tartness preference.

If fresh cranberries are not available, unsweetened dried cranberries could be used; just be sure to adjust the carb count accordingly.

This soup can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat on the stove or in the microwave when ready to serve.

Nutrition