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Adriana Rose

Creamy Reuben Soup: A Delicious Twist on Tradition

Creamy Reuben Soup is a delicious twist on the traditional Reuben sandwich, combining the flavors of corned beef, sauerkraut, and Swiss cheese in a rich and creamy soup.
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 medium carrot diced
  • 1 medium celery stalk diced
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 1 cup sauerkraut drained and rinsed
  • 1 cup cooked corned beef chopped
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 2 tablespoons Dijon mustard
  • Salt to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. In a large pot, heat the olive oil over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, until the vegetables are softened.
  2. Stir in the caraway seeds and black pepper, cooking for an additional minute until fragrant.
  3. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes.
  4. Add the sauerkraut and chopped corned beef to the pot, stirring to combine.
  5. Slowly stir in the heavy cream and shredded Swiss cheese, allowing the cheese to melt and the soup to become creamy.
  6. Mix in the Dijon mustard and season with salt to taste. Heat through for another 5 minutes, but do not let it boil.
  7. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 6gProtein: 18gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 800mgFiber: 1gSugar: 2g

Notes

  • For a lighter version, substitute half-and-half for the heavy cream.
  • Add diced potatoes for extra heartiness, cooking them with the broth until tender.

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