Turtle soup is the Creole soup traditionally made with turtle meat and served in New Orleans cuisine.
New Orleans turtle soup is a thick, highly seasoned soup often prepared with turtle meat, vegetables, stock, and sometimes tomatoes. Recipes can also include hard-boiled egg, sherry, or other wine, giving the soup a distinctive richness and complexity.
Turtle soup became an established part of New Orleans restaurant cooking and is associated with Creole cuisine. Historically, local restaurants used freshwater turtle species available in the region, though modern sourcing and conservation concerns affect what is served today.
The dish should not be confused with Asian turtle soups or with mock turtle soup, a European substitute made without turtle. New Orleans versions are commonly presented as a soup course and may be finished with sherry at the table. Exact ingredients differ among restaurants and family recipes.