Nothing warms you up on a chilly evening like a big bowl of my cheesy turkey and vegetable soup. This is the kind of recipe that makes my kids come running to the kitchen when they catch that first whiff of bubbling cheese and savory broth. It’s our go-to after Thanksgiving when we’re swimming in leftover turkey, but honestly? I make it year-round because it’s that good.
The magic happens in under 30 minutes – perfect for those “I need comfort food NOW” nights. What makes it special? That melty cheddar swirled through every spoonful, clinging to tender turkey and sweet carrots. My husband always jokes that I should bottle the smell – it’s pure coziness in a pot. Whether you’re fighting off a cold or just craving something hearty, this soup delivers.
Why You’ll Love This Cheesy Turkey and Vegetable Soup
This soup isn’t just dinner – it’s a hug in a bowl! Here’s why it’s become my family’s favorite:
- Done in 30 minutes flat – from chopping to serving, it’s faster than waiting for pizza delivery
- Turkey leftovers get a glow-up – transforms dry holiday bird into something magical
- That cheese pull though – melty cheddar makes every spoonful rich and comforting
- Sneaky veggie-packed – kids devour carrots and celery without complaints (my secret victory!)
- One-pot wonder – minimal cleanup means more time for second helpings
Trust me, you’ll want to make a double batch – it disappears fast!
Ingredients for Cheesy Turkey and Vegetable Soup
Here’s what you’ll need to make my ultimate comfort soup – simple ingredients that create magic together:
- 1 lb cooked turkey – shredded (leftover holiday turkey works perfectly!)
- 2 cups mixed vegetables – I do a combo of diced carrots, celery, and onions (the classic trio)
- 4 cups chicken broth – homemade if you’ve got it, but store-bought works great too
- 1 cup shredded cheddar cheese – packed (I always grab extra – nobody ever complains about more cheese)
- 1/2 cup heavy cream – just enough to make it luxuriously creamy
- 1 tbsp olive oil – for sautéing those veggies to perfection
- Salt & pepper – to taste (I start with 1 tsp salt and 1/2 tsp pepper, then adjust)
That’s it! I bet you’ve got most of these in your kitchen already.
How to Make Cheesy Turkey and Vegetable Soup
Okay, let’s get cooking! This soup comes together so easily, you’ll be scooping up cheesy spoonfuls before you know it. Here’s exactly how I make it (with all the little tricks I’ve learned over years of perfecting this recipe):
Step 1: Sauté the Vegetables
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. Toss in your diced carrots, celery, and onions with a pinch of salt – the salt helps draw out their natural sweetness. Stir them around for about 5 minutes until they start to soften and smell amazing. You want them just tender enough to bite into, but still with a little crunch – they’ll cook more later. This step builds the flavor foundation!
Step 2: Simmer the Broth and Turkey
Now, pour in your chicken broth and bring everything to a gentle boil. Once bubbling, reduce the heat to low and add your shredded turkey. Here’s my secret: let it simmer uncovered for 10 minutes. This lets the flavors mingle and the turkey soak up all that savory goodness. You’ll know it’s ready when the carrots are fork-tender and the broth has taken on a deeper color.
Step 3: Add Cheese and Cream
Time for the best part! Take the pot off the heat (important – we don’t want the cheese to get stringy!) and stir in your heavy cream. Then slowly sprinkle in the cheddar while stirring constantly. Keep stirring until every last shred melts into creamy perfection. Taste and adjust the salt and pepper – I usually add another pinch of each at this stage. Pro tip: if it seems too thick, splash in a little extra broth until it reaches your perfect soup consistency.
And that’s it! Ladle it into bowls while it’s piping hot – the cheese should stretch gloriously from spoon to bowl. Watch out though – between the heavenly aroma and those first cheesy bites, this soup disappears faster than you’d believe!
Tips for the Best Cheesy Turkey and Vegetable Soup
After making this soup dozens of times (and fighting my kids for the last spoonful), I’ve learned a few tricks to make it absolutely perfect:
- Grate your own cheese – pre-shredded stuff has anti-caking agents that make it melt weirdly
- Salt to taste at the end – broths vary in saltiness, so I always adjust after adding the cheese
- Keep extra broth handy – if your soup thickens too much, a splash brings it back to silky perfection
- Don’t boil after adding cheese – high heat makes it grainy instead of gloriously smooth
Oh, and always make extra – this soup tastes even better the next day!
Variations for Cheesy Turkey and Vegetable Soup
This soup is like your favorite cozy sweater – totally customizable! Here are my favorite ways to mix it up when I’m feeling adventurous:
- Cheese swap: Try Monterey Jack for milder flavor or pepper jack if you like a little kick
- Greens boost: Stir in a handful of fresh spinach or kale during the last 2 minutes of simmering
- Chicken twist: No turkey? Rotisserie chicken works beautifully (I’ve done this more times than I can count!)
- Spice it up: A dash of smoked paprika or pinch of red pepper flakes adds warmth
The beauty? It’s forgiving – make it your own!
Serving Suggestions for Cheesy Turkey and Vegetable Soup
This soup is a meal all by itself, but I love pairing it with a crusty baguette for dipping – that golden bread soaks up the cheesy broth perfectly! When I’m feeling fancy, I’ll add a simple green salad with tangy vinaigrette to balance the richness. My kids? They just want extra cheese on top (can you blame them?).
Storing and Reheating Cheesy Turkey and Vegetable Soup
Here’s the good news – this soup gets even better as leftovers! Just let it cool completely before transferring to an airtight container. It’ll keep happily in your fridge for about 3 days. When reheating, go low and slow on the stovetop with an extra splash of broth to bring back that perfect creamy texture. Whatever you do, don’t microwave it on high – trust me, I learned the hard way that cheese soups can separate!
Nutritional Information for Cheesy Turkey and Vegetable Soup
Now, I’m no nutritionist, but here’s the scoop on this comforting bowl of goodness (based on my typical ingredients): Each serving packs about 350 calories with 25g of protein – not bad for something that tastes this indulgent! Of course, your exact numbers might vary depending on your turkey’s leanness or how generous you are with the cheese (no judgment here – I always add extra). The veggies add fiber and nutrients, making this way more than just cheese and broth!
Common Questions About Cheesy Turkey and Vegetable Soup
Over the years, I’ve gotten so many questions about this soup – here are the ones that pop up most often:
Can I freeze this soup? Absolutely! Just leave out the cream – stir it in after thawing and reheating. Frozen broth-based soups keep beautifully for 2-3 months.
What cheese works best if I don’t have cheddar? Gouda melts like a dream with similar richness, while mozzarella gives that perfect stretch. My cousin swears by Colby Jack!
Help – my soup got too thick! No worries! Just whisk in a splash of warm broth until it’s back to that velvety texture we love.
Share Your Thoughts
Did this soup become your new comfort food favorite? Snap a cheesy spoonful and tag me – I love seeing your kitchen creations!
Print
30-Minute Cheesy Turkey and Vegetable Soup – Comfort in Every Bite
- Total Time: 30 mins
- Yield: 4 servings 1x
- Diet: Low Lactose
Description
A hearty and comforting soup made with turkey, vegetables, and melted cheese.
Ingredients
- 1 lb cooked turkey, shredded
- 2 cups mixed vegetables (carrots, celery, onions)
- 4 cups chicken broth
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat.
- Add mixed vegetables and sauté for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat, add shredded turkey, and simmer for 10 minutes.
- Stir in heavy cream and shredded cheese until melted.
- Season with salt and pepper.
- Serve hot.
Notes
- Use leftover turkey for best results.
- Add more cheese if you prefer a richer flavor.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: cheesy turkey soup, vegetable soup, comfort food