Mary Berry Turkey Soup Recipe

Mary Berry’s turkey soup is a comforting, light yet flavourful way to use leftover roast turkey. It is gently simmered, well-balanced, and warming without feeling heavy. This soup works perfectly after Christmas or Sunday roasts when you want something nourishing and easy. Made using a stovetop method with simple vegetables and stock, it comes together smoothly and allows the turkey flavour to shine.

What Is Mary Berry Turkey Soup?

Mary Berry’s turkey soup is a traditional British-style broth-based soup made with leftover cooked turkey, vegetables, and stock. The focus is on clarity of flavour, gentle seasoning, and a clean finish. Unlike thick or creamy soups, this version is lighter, making it ideal as a starter or a simple meal with bread.

Other Popular Mary Berry Recipes

• Mary Berry Cranberry Sauce
• Mary Berry Meringue Wreath
• Mary Berry Fragrant Chicken Traybake

Why This Recipe Is Worth Trying

• Perfect for leftovers – Makes excellent use of roast turkey
• Light but satisfying – Not overly rich
• Easy stovetop method – No complicated steps
• Freezer-friendly – Ideal for batch cooking
• Comforting and nourishing – Especially good in cold weather

Essential Ingredients to Make Mary Berry Turkey Soup

• Cooked turkey – 300 g, shredded or chopped
• Onion – 1 medium, finely chopped
• Carrots – 2, peeled and diced
• Celery – 1 stick, finely sliced
• Unsalted butter – 25 g
• Plain flour – 1 tablespoon
• Turkey or chicken stock – 1.2 litres, hot
• Bay leaf – 1
• Salt – to taste
• Black pepper – to taste
• Fresh parsley – 2 tablespoons, finely chopped

Handy Kitchen Tools for Best Results

• Large saucepan
• Wooden spoon
• Sharp knife and chopping board
• Ladle

Step-by-Step Guide to Making Mary Berry Turkey Soup

• Prepare the vegetables – Finely chop the onion, carrots, and celery so they cook evenly and soften properly.
• Soften the base – Melt the butter in a large saucepan over low heat, add the onion, and cook gently for 5 minutes until soft but not browned.
• Add vegetables – Stir in the carrots and celery, cooking for another 3–4 minutes to release flavour.
• Sprinkle in flour – Add the flour and stir well, cooking for 1 minute to remove the raw taste.
• Add stock gradually – Pour in the hot stock a little at a time, stirring constantly to keep the soup smooth.
• Simmer gently – Add the bay leaf and simmer for 15–20 minutes until the vegetables are tender.
• Add the turkey – Stir in the cooked turkey and simmer for a further 5 minutes to heat through.
• Season and finish – Season with salt and black pepper, remove the bay leaf, and stir in chopped parsley before serving.

What I Got Wrong (And How I Fixed It)

• The soup tasted bland – Proper seasoning at the end made a big difference
• Cloudy texture – Adding stock slowly helped keep it smooth
• Dry turkey pieces – Adding turkey at the end prevented overcooking
• Vegetables too firm – Extra simmering time fixed this

Healthier Version of Mary Berry Turkey Soup

• Skip the butter – Use olive oil instead
• No flour option – Leave it out for a clearer broth
• Extra vegetables – Add leeks or spinach
• Lower salt – Rely on herbs for flavour

Ingredient Substitutions for Mary Berry Turkey Soup

• Turkey – Cooked chicken works just as well
• Butter – Olive oil or dairy-free spread
• Carrots – Parsnips for a slightly sweeter taste
• Parsley – Thyme or chives

Pairing Ideas: What to Serve With Mary Berry Turkey Soup

• Crusty bread – Ideal for dipping
• Bread rolls – Light and simple
• Cheese toast – Adds richness
• Side salad – Keeps the meal balanced

Expert Tips to Make Perfect Mary Berry Turkey Soup

• Use good-quality stock – It carries the flavour
• Add turkey last – Keeps it tender
• Simmer gently – Avoid boiling
• Taste before serving – Adjust seasoning properly
• Chop vegetables evenly – Ensures even cooking
• Serve warm, not boiling – Best flavour

Creative Ways to Customize Mary Berry Turkey Soup

• Noodle version – Add cooked noodles at the end
• Rice addition – Makes it more filling
• Herb boost – Add thyme or bay
• Creamy twist – Stir in a little cream

Storing Mary Berry Turkey Soup the Right Way

• Refrigerate leftovers – Store in an airtight container for up to 3 days
• Cool completely first – Prevents condensation
• Freeze portions – Up to 2 months
• Label clearly – Helpful for batch cooking

How to Reheat Mary Berry Turkey Soup (If Needed)

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of stock or water if the soup thickens.

Nutritional Breakdown (Per Serving)

• Calories: ~220 kcal
• Carbohydrates: ~12 g
• Fats: ~8 g
• Protein: ~22 g
• Sugar: ~4 g

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FAQs

Can I make turkey soup using leftover roast turkey?

Yes, leftover roast turkey works perfectly for turkey soup. Shred or dice the meat and add it towards the end of cooking so it stays tender and does not dry out.

How do I stop turkey soup from tasting bland?

Using a good-quality stock is key. Simmering the soup gently and seasoning at the end with salt, pepper, and fresh herbs helps build a fuller, well-balanced flavour.

Should I cook the turkey meat for a long time in the soup?

No, cooked turkey only needs a short simmer. Adding it in the final 10–15 minutes warms it through without making it tough.

Can turkey soup be frozen after cooking?

Yes, turkey soup freezes very well. Let it cool completely, store in airtight containers, and freeze for up to 3 months for best quality.

Wrapping It Up

Mary Berry’s turkey soup is a calm, practical way to turn leftovers into something comforting and satisfying. Light, flavourful, and easy to prepare, it fits perfectly into post-roast cooking and is a recipe worth keeping for every holiday season.