Easy Creamy Reuben Soup – A Comforting Twist on the Classic Sandwich

In a large pot, melt butter over medium heat. Add the chopped onion and cook, stirring occasionally, for about 5 minutes, until the onion is soft and translucent. Add the minced garlic and cook for an additional 1 minute until fragrant.

Add Broth and Sauerkraut:
Pour in the beef broth and bring the mixture to a simmer. Stir in the drained sauerkraut and bring everything to a gentle simmer. Let it cook for about 5-7 minutes, allowing the flavors to meld together.

Incorporate the Corned Beef:
Add the shredded corned beef to the pot, stirring to combine. Let the soup cook for another 5-7 minutes until everything is heated through.

Add the Cream and Cheese:
Reduce the heat to low and stir in the heavy cream and shredded Swiss cheese. Continue stirring until the cheese melts into the soup, making it creamy and smooth. If using caraway seeds, stir them in now. Taste and adjust with salt and pepper to your preference.

Serve:
Ladle the soup into bowls and serve hot. For added texture and flavor, you can top the soup with homemade rye croutons or a slice of toasted rye bread on the side.

Serving and Storage Tips: