Description
A warm, creamy soup that tastes like a classic Reuben sandwich, combining corned beef, Swiss cheese, and sauerkraut into a rich and hearty dish.
Ingredients
Scale
- 2 cups corned beef, chopped
- 1 cup Swiss cheese, shredded
- 4 cups beef broth
- 1 cup heavy cream
- 1 cup sauerkraut, drained
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a large pot, sauté the chopped onion and minced garlic until translucent.
- Add in the chopped corned beef and cook until heated through.
- Pour in the beef broth and bring to a simmer.
- Stir in the sauerkraut and Dijon mustard.
- Reduce the heat and stir in the heavy cream and Swiss cheese until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste.
- Garnish with fresh parsley before serving. Enjoy your hearty soup!
Notes
Serve hot in bowls with crusty rye or sourdough bread. This soup can be stored in the fridge for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 3g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: Reuben soup, creamy soup, hearty soup, corned beef, Swiss cheese, quick dinner