Ingredients
- 8 oz corned beef, thinly sliced
- 1 cup shredded Swiss cheese
- 1 cup sauerkraut, drained
- 1 cup heavy cream
- 4 cups low-sodium beef broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 tsp caraway seeds
- Salt and pepper, to taste
- 2 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until translucent and fragrant.
- Stir in corned beef and drained sauerkraut. Cook until warmed through.
- Pour in beef broth, season with caraway seeds, salt, and pepper. Simmer for 10 minutes to meld flavors.
- Lower the heat and gradually stir in heavy cream.
- Add shredded Swiss cheese and stir until melted and soup is creamy.
- Ladle into bowls and top with extra cheese or croutons, if desired.
Notes
- For a lighter version, use turkey instead of corned beef.
- Add more sauerkraut for tang or diced potatoes for a heartier texture.
- Make vegetarian by swapping meat with mushrooms or lentils.
- Don’t freeze due to cream separation—best enjoyed fresh or refrigerated.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 870mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
