Reuben Soup
Reuben Soup is a delightful twist on the classic sandwich, combining tender corned beef, creamy Swiss cheese, and tangy sauerkraut in a warm, comforting bowl. This easy-to-make soup is perfect for chilly nights or gatherings, warming both your heart and soul with every spoonful. Infused with aromatic onions and garlic, every bite offers a rich blend of flavors that evoke nostalgia and joy. Get ready to dive into this hearty dish that promises to bring smiles around the dinner table!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 8 oz corned beef, thinly sliced
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 4 cups beef broth (low-sodium)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp caraway seeds
- Salt and pepper to taste
- 2 tbsp olive oil
Instructions
- In a large pot, heat olive oil over medium heat. Sauté chopped onions and minced garlic until translucent.
- Add the sliced corned beef and drained sauerkraut to the pot, stirring until heated through.
- Gradually pour in the beef broth while stirring gently. Season with caraway seeds, salt, and pepper. Simmer for about 10 minutes.
- Slowly stir in the heavy cream over low heat to prevent curdling. Add shredded Swiss cheese gradually until fully melted.
- Serve hot in bowls; top with extra cheese or croutons if desired.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 420
- Sugar: 3g
- Sodium: 950mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 18g
- Cholesterol: 80mg
Keywords: For a vegetarian version, substitute corned beef with mushrooms or lentils. To thicken the soup, mix cornstarch with water or add crushed crackers. Leftovers can be stored in an airtight container in the fridge for up to three days.