Description
A creamy twist on the classic Reuben sandwich, this hearty soup features corned beef, Swiss cheese, and sauerkraut for a comforting meal perfect on a chilly day.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 8 ounces corned beef, chopped (or turkey/chicken)
- 4 cups chicken broth
- 1 can (14 ounces) sauerkraut, rinsed and drained
- 1 teaspoon caraway seeds (optional)
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded Swiss cheese
- Salt and pepper to taste
- Chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and cook until translucent, about 5 minutes. Add minced garlic and cook for 1 minute more.
- Add chopped corned beef and cook for 3-4 minutes to blend the flavors.
- Pour in chicken broth and bring to a simmer. Stir in sauerkraut and caraway seeds if using, then let simmer for 10 minutes.
- Gradually add the heavy cream, then stir in the shredded Swiss cheese until melted and soup is creamy.
- Season with salt and pepper. Serve hot, garnished with fresh parsley.
Notes
Use pre-cooked or deli corned beef for convenience. Be sure to rinse the sauerkraut well to avoid overpowering tanginess. The soup can be made ahead and reheated, and it freezes beautifully.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 2g
- Sodium: 850mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Reuben soup, creamy soup, corned beef soup, easy soup, comfort food