A warm and creamy soup inspired by the classic Reuben sandwich, perfect for cozy days.
Author:Lorenzo Bonucci
Prep Time:10 minutes
Cook Time:30 minutes
Total Time:40 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 medium celery stalk, diced
4 cups beef broth
1 cup sauerkraut, drained and rinsed
1 cup cooked corned beef, chopped
1 teaspoon caraway seeds
1 teaspoon dried thyme
1 cup heavy cream
1 cup shredded Swiss cheese
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute until fragrant.
Pour in the beef broth and bring to a simmer. Add the sauerkraut, chopped corned beef, caraway seeds, and dried thyme. Simmer for 15 minutes.
Reduce the heat to low and stir in the heavy cream and Swiss cheese. Continue stirring until the cheese is melted and the soup is creamy. Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for the heavy cream and use low-fat Swiss cheese.
Add diced potatoes for extra heartiness or top with croutons for added crunch.