Description
A rich and creamy soup inspired by the classic Reuben sandwich, combining flavors of corned beef, sauerkraut, and Swiss cheese in a comforting bowl.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups sauerkraut, drained
- 2 cups cooked corned beef, shredded
- 1 cup heavy cream
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Instructions
- In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent.
- Add minced garlic and cook for an additional minute.
- Pour in the beef broth and bring to a simmer.
- Add sauerkraut and shredded corned beef, stirring to combine.
- Stir in heavy cream, Swiss cheese, and Dijon mustard. Cook until the cheese is melted and the soup is heated through.
- Season with salt and pepper to taste before serving.
Notes
- For a lighter version, substitute heavy cream with half-and-half.
- Serve with rye bread for a complete Reuben experience.
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 80mg