A creamy and comforting soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, and Swiss cheese.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Low Carb
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 cup carrots, diced
1 cup celery, diced
4 cups low-sodium chicken broth
1 (14.5-ounce) can sauerkraut, drained and rinsed
1 teaspoon caraway seeds
1 teaspoon dried thyme
1/2 teaspoon black pepper
1 cup cooked corned beef, chopped
1 cup heavy cream
1 cup shredded Swiss cheese
2 tablespoons Dijon mustard
Salt to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
Add the diced carrots and celery to the pot. Cook for about 5-7 minutes until the vegetables begin to soften.
Pour in the chicken broth and bring to a simmer. Stir in the sauerkraut, caraway seeds, thyme, and black pepper. Let simmer for 10 minutes.
Add the chopped corned beef and heavy cream to the pot. Stir well and heat through for about 5 minutes, but do not let it boil.
Remove the pot from heat and stir in the shredded Swiss cheese and Dijon mustard until the cheese is melted and the soup is creamy. Season with salt to taste.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream and reduce the amount of cheese.
Add a splash of Worcestershire sauce for an extra depth of flavor.