Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 pound corned beef, thinly sliced and roughly chopped
- 6 cups beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1/2 cup heavy cream
- 1/4 teaspoon caraway seeds
- 1/4 teaspoon black pepper
Instructions
- Step 1: Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- Step 2: Add the chopped corned beef to the pot and cook until browned, about 5-7 minutes. Stir occasionally to prevent sticking.
- Step 3: Pour in the beef broth and diced tomatoes (undrained). Add the sauerkraut, caraway seeds, and black pepper. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes, allowing the flavors to meld.
- Step 4: Stir in the heavy cream and shredded Swiss cheese. Continue to simmer until the cheese is melted and the soup is heated through, about 5 minutes. Do not boil.
- Step 5: Taste and adjust seasonings as needed. Serve hot, garnished with extra Swiss cheese or a sprinkle of caraway seeds, if desired.
Notes
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- For reheating, gently warm the soup on the stovetop over low heat, stirring occasionally, to prevent scorching.
- Serve this hearty soup with crusty bread for dipping, or a side salad for a balanced meal.
- To intensify the corned beef flavor, consider browning the beef in batches for a deeper, richer color and taste before adding the broth.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American