Easy Creamy Reuben Soup Recipe
This Easy Creamy Reuben Soup is a comforting twist on the classic Reuben sandwich. Made with tender corned beef, sauerkraut, and creamy Swiss cheese, this soup offers all the flavors of the beloved sandwich in a warm and hearty bowl.
Equipment
- 1 large pot or Dutch oven
- 1 wooden spoon
- 1 set measuring cups and spoons
- 1 can opener
- 1 ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 cups cooked corned beef, chopped
- 4 cups beef broth
- 1 cup sauerkraut, drained and rinsed
- 1 cup heavy cream
- 1 teaspoon caraway seeds (optional) Optional
- 1 teaspoon Dijon mustard
- 1 cup Swiss cheese, shredded
- to taste salt
- to taste pepper
- for garnish fresh parsley, chopped For garnish
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the chopped corned beef and cook for 2-3 minutes until heated through.
- Pour in the beef broth and bring the mixture to a boil. Reduce heat and let it simmer for 10 minutes.
- Add the drained sauerkraut, heavy cream, caraway seeds (if using), and Dijon mustard. Stir well to combine.
- Allow the soup to simmer for an additional 10 minutes, stirring occasionally.
- Remove from heat and stir in the shredded Swiss cheese until melted and smooth. Season with salt and pepper to taste.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Notes
- For a thicker soup, you can blend a portion of it before adding the cheese.
- Serve with crusty bread for a complete meal.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove before serving.