Description
A rich and hearty soup inspired by the classic Reuben sandwich.
Ingredients
Scale
- 2 cups diced corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 4 cups chicken broth
- 1 cup heavy cream
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons butter
- 1 teaspoon caraway seeds
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add onion and garlic, sauté until soft.
- Stir in corned beef and sauerkraut, cook for 5 minutes.
- Add chicken broth and caraway seeds, bring to a boil.
- Reduce heat and stir in heavy cream and Swiss cheese.
- Simmer for 10 minutes, season with salt and pepper.
- Serve hot, garnished with additional cheese if desired.
Notes
- Use low-sodium broth for less salt.
- Adjust the thickness by adding more or less cream.
- This soup can be made ahead and reheated.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 80mg
Keywords: Creamy Reuben Soup, Reuben soup, corned beef soup