Description
Enjoy a comforting bowl of creamy Reuben soup, featuring tender corned beef, tangy sauerkraut, and rich Swiss cheese. This hearty dish is a delicious twist on the classic Reuben sandwich, perfect for a cozy lunch or dinner.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium celery stalk, diced
- 1 pound corned beef, chopped
- 4 cups beef broth
- 1 cup sauerkraut, drained and rinsed
- 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. Once hot, add the diced onion and sauté for about 3-4 minutes until it becomes translucent.
- Add the minced garlic, diced carrot, and diced celery to the pot. Continue to sauté for another 5 minutes, stirring occasionally, until the vegetables are softened.
- Next, stir in the chopped corned beef. Cook for about 3-4 minutes, allowing the beef to warm through and release its flavors into the vegetables.
- Pour in the beef broth, scraping the bottom of the pot to deglaze and incorporate any flavorful bits stuck to the bottom.
- Add the drained and rinsed sauerkraut, caraway seeds, and dried thyme. Stir everything together and bring the mixture to a gentle simmer.
- Let the soup simmer for about 15-20 minutes, allowing the flavors to meld together. Stir occasionally to prevent sticking.
- After the soup has simmered, reduce the heat to low. Slowly pour in the heavy cream, stirring continuously to combine.
- Next, add the shredded Swiss cheese to the pot. Stir until the cheese is melted and fully incorporated into the soup.
- Season the soup with salt and pepper to taste. Remember that the corned beef and broth may already have some saltiness, so taste before adding more salt.
- Once the soup is heated through and creamy, remove it from the heat. If you prefer a smoother texture, you can use an immersion blender to blend the soup to your desired consistency.
- Serve the soup hot, garnished with freshly chopped parsley for a pop of color and freshness. You can also add a sprinkle of extra Swiss cheese on top if youre feeling indulgent.
Notes
- This creamy Reuben soup pairs wonderfully with crusty rye bread or a classic Reuben sandwich on the side.
- If you have leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it thickens too much. Avoid freezing due to the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 30 minutes