Description
A creamy and comforting Reuben Soup made with corned beef, sauerkraut, and Swiss cheese.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sauerkraut, rinsed and drained
- 1 cup cooked corned beef, diced
- 1 cup diced potatoes
- 1 teaspoon caraway seeds
- 1 teaspoon dried thyme
- 1 cup heavy cream
- Salt and pepper, to taste
- 1 cup shredded Swiss cheese (made with microbial rennet)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté: Warm the olive oil in a large pot over medium heat. Add the onion and garlic, cooking until the onion is soft and fragrant, about 3-4 minutes.
- Simmer: Add the beef broth and bring to a gentle simmer. Stir in the diced potatoes, sauerkraut, corned beef, caraway seeds, and thyme. Cook for 15-20 minutes, or until the potatoes are tender.
- Cream: Lower the heat to a gentle setting. Stir in the heavy cream and Swiss cheese, mixing until the cheese is fully melted and the soup is rich and creamy.
- Season: Taste and adjust the seasoning with salt and pepper if needed.
- Serve: Serve the soup in bowls, garnishing with freshly chopped parsley for a bright, flavorful finish.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving. Feel free to adjust the thickness by adding more or less cream or broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 70 mg
Keywords: Reuben Soup, corned beef, sauerkraut, creamy soup, American soup