Pioneer Woman Carrot-Thyme Soup with Cream

This easy Pioneer Woman Carrot-Thyme Soup with Cream is a warm, creamy, and nutritious meal perfect for cozy nights. Packed with tender vegetables and savory turkey, it’s quick to make and can be easily customized with ingredients you have on hand. Enjoy a comforting bowl of homemade goodness!

Ingredients Needed

• 2 Tbsp. olive oil
• 1 1/2 lb. ground turkey
• 1 small onion, diced
• 2 garlic cloves, minced
• 1 (14.5 oz) can whole peeled tomatoes, crushed by hand
• 2 cups low-sodium chicken broth, plus more as needed
• 1 heaping tablespoon tomato paste
• 1 tsp. dried parsley
• 1/4 tsp. ground oregano
• 1/2 tsp. kosher salt, plus more to taste
• 1/4 tsp. black pepper, plus more to taste
• Pinch of cayenne pepper
• 2 carrots, peeled and sliced
• 2 large red potatoes, cut into 1-inch chunks
• 1 large red bell pepper, chopped
• 8 oz. green beans, cut into pieces

How To Make Carrot-Thyme Soup with Cream

1.  Brown the Turkey: Heat the olive oil in a large Dutch oven over high heat. Add the ground turkey, diced onion, and minced garlic. Cook, stirring occasionally, until the turkey is browned, about 8 minutes.
2. 2. Add Liquids and Spices: Stir in the crushed tomatoes with their juices, chicken broth, tomato paste, dried parsley, oregano, salt, black pepper, and cayenne pepper. Mix everything together well.
3. 3. Add Vegetables: Add the sliced carrots, chopped potatoes, and bell pepper. Stir to combine. Bring the mixture to a boil, then reduce the heat, cover, and simmer for 10-15 minutes, or until the potatoes are almost tender.
4. 4. Cook the Green Beans: Stir in the green beans, cover, and cook for another 4-5 minutes until the beans are crisp-tender and the potatoes are fully cooked but not mushy.
5. 5. Adjust Consistency: If the soup is too thick for your liking, add more chicken broth to achieve your desired consistency. Taste and adjust the seasoning as needed.
6. 6. Serve: Ladle the soup into bowls and serve hot. Enjoy!
7. Serve and Garnish: Ladle the soup into bowls and garnish with a sprig of thyme. Serve warm and enjoy!

Recipe Tips

• Use Fresh Veggies: For the best flavor and texture, use fresh carrots, potatoes, and green beans. They will make the soup taste much better.
• Adjust the Broth: If you prefer a thicker soup, reduce the broth slightly. Add more if it gets too thick while cooking.
• Season to Taste: Don’t forget to taste the soup before serving. You might need to add extra salt, pepper, or cayenne depending on your taste.
• Cook the Turkey Well: Be sure to fully brown the ground turkey for extra flavor. It gives the soup a rich, savory base.
• Customize Veggies: Feel free to swap or add other veggies like zucchini or sweet potatoes, depending on what you have available.

How To Store & Reheat Leftovers

• Refrigerate: Store leftover carrot-thyme soup with cream in an airtight container and refrigerate for up to 3-4 days.
• Freeze: Transfer leftover carrot-thyme soup with cream to a freezer-safe container. Freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight and reheat on the stove.
• How to Reheat Leftovers: Reheat leftover carrot-thyme soup with cream on the stove for 5-10 minutes, adding broth if needed. Or microwave for 2-3 minutes, stirring halfway.

Nutrition Fact

Serving Size: 1 cup (approximately 240 grams)

• Calories: 196
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 35 mg
• Sodium: 1,000 mg
• Potassium: 400 mg
• Total Carbohydrate: 15 g
• Dietary Fiber: 3 g
• Sugars: 9 g
• Protein: 3 g
• Calcium: 141 mg
• Iron: 1 mg

More Pioneer Woman Recipes

• Pioneer Woman​ Meatball Soup
• Pioneer Woman Minestrone Soup​
• Pioneer Woman Turkey Noodle Soup Recipe​
• Pioneer Woman Pumpkin Soup Recipe
• Pioneer Woman Bean and Ham Soup