Hearty and Tangy Reuben Soup Recipe
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Looking for a comforting and unique spin on a classic sandwich? This Reuben soup is the answer! Combining the rich flavors of corned beef, sauerkraut, and a creamy base, it’s the perfect way to enjoy the beloved Reuben flavors in a warm, soothing bowl.
Imagine a cozy evening with a bowl of this hearty soup in hand. It’s an ideal dish for cold nights or when you want something hearty yet simple. Plus, it’s a great way to use leftover corned beef from St. Patrick’s Day!
This recipe is straightforward and can easily be adjusted to suit your taste. Want it a bit spicier? Add some hot sauce! Prefer it creamier? Just increase the amount of cream. It’s a versatile dish that brings a twist to your usual soup rotation.
Deliciously Different Reuben Soup
This Reuben soup offers a unique twist on the classic flavors we love.
With savory corned beef, tangy sauerkraut, and a rich creamy texture, each bite is a delightful experience.
Perfect for chilly evenings, this dish warms the soul while satisfying your cravings.
Rich and Creamy Base
The base of this soup is its standout feature.
Combining heavy cream with melted Swiss cheese creates a luxurious mouthfeel that brings the dish together.
The flavors blend harmoniously, allowing the corned beef and sauerkraut to shine through.
Perfect for Leftovers
Garnishes and Accompaniments
Cooking Made Simple
Nutritional Benefits
Deliciously Different Reuben Soup
This Reuben soup features savory corned beef, tangy sauerkraut, and creamy cheese all combined in a savory broth. Each spoonful offers a delightful blend of flavors, making it a satisfying meal for any occasion.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 2 cups cooked corned beef, shredded
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 1 teaspoon caraway seeds
- 1 teaspoon black pepper
- 1 cup shredded Swiss cheese
- Salt to taste
- Chopped fresh parsley for garnish (optional)
Instructions
- Sauté Aromatics: In a large pot, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sauté until softened and fragrant, about 3-4 minutes.
- Combine Ingredients: Stir in the beef broth, shredded corned beef, sauerkraut, caraway seeds, and black pepper. Bring to a simmer over medium heat.
- Add Creaminess: Reduce the heat to low, and stir in the heavy cream and shredded Swiss cheese. Cook until the cheese is melted and the soup is heated through, about 5 minutes. Adjust seasoning with salt to taste.
- Serve: Ladle the soup into bowls and garnish with chopped parsley if desired. Enjoy warm with rye bread or croutons.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 bowls
- Calories: 350kcal
- Fat: 25g
- Protein: 20g
- Carbohydrates: 10g
