why make this recipe
This soup is rich, warm, and low in carbs. It mixes corned beef, swiss cheese, and sauerkraut for a quick meal. It cooks fast and works when you want a filling soup without bread. For a similar take on this style, try this creamy Reuben soup recipe to compare flavors.
introduction
This soup keeps things simple. You use corned beef, Swiss cheese, and a little cream to make a creamy base. The sauerkraut adds tang and the garlic powder adds a small kick. It is easy to make on the stove in one pot.
how to make Creamy Reuben Low Carb Soup
Make the soup in one pot. Heat the broth, add corned beef and sauerkraut, then stir in cream and cheese until smooth. Cook gently so the cheese melts without curdling. For ideas on other low-carb soup styles you can try, see this low-carb sausage cauliflower soup.
Ingredients :
- 1 cup corned beef, diced
- 1 cup swiss cheese, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sauerkraut, drained
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Directions :
- In a large pot, heat the chicken broth over medium heat.
- Add the diced corned beef and bring to a simmer.
- Stir in the sauerkraut, garlic powder, salt, and pepper.
- Reduce heat to low and add the heavy cream and shredded swiss cheese, stirring until the cheese is melted and the soup is creamy.
- Serve hot, garnished with fresh parsley.
how to serve Creamy Reuben Low Carb Soup
Serve the soup hot in bowls. Garnish with fresh parsley. You can add extra shredded swiss on top if you like. It goes well with a small green salad or steamed low-carb vegetables.
how to store Creamy Reuben Low Carb Soup
Let the soup cool to room temperature. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on low heat, stirring often. Do not boil after adding cream to keep the texture smooth. You can freeze the soup in a freezer-safe container for up to 2 months; thaw in the fridge before reheating.
tips to make Creamy Reuben Low Carb Soup
- Use shredded cheese that melts well to keep the soup smooth.
- Warm the cream slightly before adding to help it mix without separating.
- Taste and add salt at the end because corned beef can be salty.
- For flavor boosts, try a small pinch of mustard or a dash of smoked paprika.
- For more creamy soup ideas and tips, check this creamy Cajun shrimp chicken soup.
variation (if any)
- Make it dairy-free: use coconut cream and dairy-free cheese (flavor will change).
- Add chopped cabbage instead of sauerkraut for a milder taste.
- Swap corned beef for cooked pastrami or roast beef for a different meat flavor.
FAQs
Q: Can I use leftover corned beef?
A: Yes. Leftover diced corned beef works well and adds good flavor.
Q: Can I make this soup vegetarian?
A: You can use vegetable broth and a meat substitute, but the classic flavor comes from corned beef.
Q: Will the cheese separate when reheating?
A: Reheat slowly on low heat and stir often. Avoid boiling to keep a smooth texture.
Q: Can I reduce the cream?
A: Yes, you can use less cream or replace part with more broth, but the soup will be less rich.
Conclusion
If you want another tested version and more notes for a low-carb Reuben-style soup, see the original recipe and tips at Creamy Reuben Soup – Keto, Gluten Free | Peace Love and Low Carb.
Print
Creamy Reuben Low Carb Soup
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Low Carb
Description
A rich and creamy soup featuring corned beef, Swiss cheese, and sauerkraut, perfect for a low-carb meal.
Ingredients
- 1 cup corned beef, diced
- 1 cup swiss cheese, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup sauerkraut, drained
- 1 teaspoon garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, heat the chicken broth over medium heat.
- Add the diced corned beef and bring to a simmer.
- Stir in the sauerkraut, garlic powder, salt, and pepper.
- Reduce heat to low and add the heavy cream and shredded swiss cheese, stirring until the cheese is melted and the soup is creamy.
- Serve hot, garnished with fresh parsley.
Notes
For additional flavor, consider a pinch of mustard or a dash of smoked paprika. To make it dairy-free, substitute coconut cream and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 90mg
Keywords: cream soup, low carb, Reuben soup, quick meal, hearty soup