Ground Turkey Soup With Roasted Red Pepper Swirl

Looking for a hearty, healthy, and incredibly flavorful soup? This Ground Turkey Soup with Roasted Red Pepper Swirl is just what you need! It’s packed with lean protein, vibrant vegetables, and a smoky-sweet roasted red pepper swirl that elevates this soup from simple to spectacular. Perfect for a chilly evening or a comforting lunch, this recipe is surprisingly easy to make and will quickly become a family favorite. We’ll focus on building layers of flavor, starting with a beautifully sautéed vegetable base and finishing with a stunning visual presentation. Let’s get cooking!

You’ll Need These Ingredients:

• 500 g (1.1 lb) Ground Turkey – Lean: Opting for lean ground turkey keeps the soup lighter and healthier, while still providing a good source of protein. Look for turkey with minimal fat content for the best results.
• 1 Large Onion (≈150 g / 5 oz), Diced: The foundation of almost any good soup! Yellow onions offer a balanced flavor that sweetens as they cook. Dicing ensures even cooking and distribution of flavor.
• 2 Carrots (≈150 g / 5 oz), Diced: Carrots add a touch of sweetness and vibrant color to the soup. They also contribute essential vitamins and fiber.
• 2 Celery Stalks (≈100 g / 3.5 oz), Diced: Celery provides a subtle savory flavor and a pleasant crunch. It’s a classic soup ingredient that adds depth.
• 3 Garlic Cloves, Minced: Garlic is a flavor powerhouse! Mincing releases its aromatic compounds, infusing the soup with a delicious savory note.
• 1 tbsp (15 ml) Olive Oil – For Sautéing: Use a good quality olive oil for sautéing the vegetables. It has a higher smoke point and adds a subtle fruity flavor.
• 1 tsp (5 ml) Ground Cumin: Cumin adds a warm, earthy flavor that complements the turkey and vegetables beautifully.
• 1 tsp (5 ml) Smoked Paprika – Plus Extra for Puree: Smoked paprika is key to the soup’s signature smoky flavor. It adds a depth that regular paprika can’t match. We’ll use some in the soup and reserve extra for the roasted red pepper swirl.
• 1 L (4 cups) Low‑Sodium Vegetable Broth: Using low-sodium broth allows you to control the saltiness of the soup. Vegetable broth provides a lighter flavor than chicken broth, letting the other ingredients shine.
• 400 g (14 oz) Canned Diced Tomatoes, No Added Sugar: Diced tomatoes add acidity and a rich tomato flavor. Choosing tomatoes with no added sugar ensures a healthier soup.
• 200 g (7 oz) Roasted Red Peppers, Drained (or 2 Fresh Red Peppers, Roasted and Peeled): Roasted red peppers are the star of the swirl! They provide a sweet, smoky flavor and a vibrant color. You can use jarred roasted red peppers for convenience or roast your own for the freshest flavor.
• 2 tbsp (30 ml) Olive Oil – For Puree: Used specifically for creating the smooth and creamy roasted red pepper swirl.
• Salt and Freshly Ground Black Pepper, to Taste: Essential for seasoning! Adjust to your preference.
• Fresh Cilantro Leaves, Roughly Chopped – For Garnish: Cilantro adds a fresh, herbaceous note and a pop of color.
• 1 tsp (5 ml) Lime Juice (Optional, for Brightness): A squeeze of lime juice brightens the flavors and adds a zesty touch.

Ingredient Substitutions

Don’t have everything on hand? Here are a few simple substitutions:

• Ground Turkey: You can substitute ground chicken or even lean ground beef.
• Vegetable Broth: Chicken broth can be used if you prefer, but it will alter the flavor slightly.
• Roasted Red Peppers: If you can’t find roasted red peppers, you can roast your own by charring them over an open flame or under the broiler until the skin is blackened, then peeling and seeding them.
• Cilantro: If you dislike cilantro, you can use fresh parsley instead.

Step-by-Step Instructions for Ground Turkey Soup with Roasted Red Pepper Swirl

1. Sauté the Aromatics: Heat 1 tablespoon of olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and become translucent. This initial sautéing builds a flavorful base for the soup.
2. Add Garlic and Brown the Turkey: Stir in the minced garlic and cook for about 30 seconds, until fragrant. Be careful not to burn the garlic. Add the ground turkey to the pot, breaking it up with a spoon. Cook for 4-5 minutes, stirring frequently, until the turkey is browned and no longer pink. Ensure the turkey is fully cooked for food safety.
3. Spice it Up: Season the turkey and vegetable mixture with ground cumin, 1 teaspoon of smoked paprika, salt, and freshly ground black pepper. Stir well to ensure the spices are evenly distributed and coat all the ingredients. This step infuses the soup with warm, smoky flavors.
4. Simmer the Soup: Pour in the low-sodium vegetable broth and add the canned diced tomatoes. Bring the soup to a gentle boil, then reduce the heat to low, cover partially, and simmer for 20-25 minutes, or until the vegetables are tender. Simmering allows the flavors to meld together and the vegetables to become perfectly cooked.
5. Prepare the Roasted Red Pepper Swirl: While the soup is simmering, make the roasted red pepper swirl. In a blender, combine the drained roasted red peppers, 1 teaspoon of smoked paprika, 2 tablespoons of olive oil, and a pinch of salt. Blend until completely smooth. If the mixture is too thick, add a splash of vegetable broth to achieve a pourable consistency.
6. Final Seasoning and Adjustments: Taste the soup and adjust the seasoning as needed. Add more salt, pepper, or cumin to your preference. If desired, stir in 1 teaspoon of lime juice for a bright, fresh flavor.
7. Serve and Garnish: Ladle the hot soup into bowls. Spoon a generous swirl of the roasted red pepper purée into the center of each bowl. Use the back of a spoon to create a decorative spiral pattern. Finish each bowl with a scattering of chopped fresh cilantro leaves. Serve immediately.

Why Roast Red Peppers Elevate This Soup

The roasted red pepper swirl isn’t just for aesthetics; it adds a depth of sweetness and smoky flavor that complements the savory turkey and spices beautifully. Roasting the peppers intensifies their natural sugars and creates a velvety texture when blended. This swirl provides a vibrant contrast in both color and taste, making each spoonful a delightful experience. Using pre-roasted peppers is a convenient shortcut, but roasting your own will yield an even more intense flavor.

Tips for the Best Ground Turkey Soup

• Lean Turkey is Key: Using lean ground turkey helps keep the soup lighter and prevents excess grease.
• Low-Sodium Broth: Opting for low-sodium vegetable broth allows you to control the salt content of the soup.
• Don’t Skip the Smoked Paprika: Smoked paprika is crucial for adding a smoky depth of flavor that complements the roasted red peppers and turkey.
• Fresh Cilantro: Fresh cilantro adds a bright, herbaceous note that balances the richness of the soup.

Variations and Additions

Feel free to customize this soup to your liking! Here are a few ideas:

• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a spicier kick.
• Add Beans: Stir in a can of drained and rinsed cannellini beans or chickpeas for added protein and fiber.
• Greens: Add a handful of chopped spinach or kale during the last few minutes of simmering for extra nutrients.
• Grains: Incorporate a quarter cup of cooked rice or quinoa per serving for a heartier soup.

The Science Behind the Flavor Combination

The combination of ground turkey, cumin, smoked paprika, and roasted red peppers is a flavor powerhouse. Cumin and smoked paprika provide warm, earthy notes that complement the savory turkey. The roasted red peppers introduce a sweetness and smoky depth that balances the spices. This blend creates a complex and satisfying flavor profile that is both comforting and flavorful. The lime juice, if added, provides a bright acidity that cuts through the richness and enhances the other flavors.

Frequently Asked Questions (FAQ)

1. Can I use fresh red peppers instead of canned roasted red peppers? Yes, you can! Roast 2 fresh red peppers until the skin is blackened and blistered. Place them in a bowl covered with plastic wrap for 10 minutes to steam, then peel off the skin, remove the seeds, and use them in the recipe.
2. Can this soup be made ahead of time? Yes, the soup can be made ahead of time and stored in the refrigerator for up to 3 days. The roasted red pepper swirl is best made fresh, but can also be stored separately in the refrigerator for up to 2 days.
3. Can I freeze this soup? Yes, the soup freezes well. Allow it to cool completely before transferring it to an airtight container and freezing for up to 3 months.

This Ground Turkey Soup with Roasted Red Pepper Swirl is a comforting and flavorful meal that’s perfect for a chilly evening. Don’t forget to save this recipe to Pinterest for later!

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