Description
Creamy Reuben Soup is a comforting and hearty dish that brings all the classic flavors of a Reuben sandwich into a warm, creamy bowl. Featuring tender corned beef, tangy sauerkraut, Swiss cheese, and caraway seeds, this soup is perfect for chilly days and easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups low-sodium beef broth
Main Ingredients
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 1 1/2 cups half-and-half or heavy cream
- 1 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
Seasoning & Serving
- Salt and black pepper to taste
- Fresh rye bread croutons or toasted rye slices for serving
Instructions
- Melt Butter and Sauté Onion: In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 3–4 minutes until soft.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds until fragrant.
- Make the Roux: Sprinkle the flour over the onion mixture and whisk to form a roux. Cook for 1–2 minutes, stirring constantly to prevent burning.
- Add Beef Broth: Gradually whisk in the low-sodium beef broth, making sure the mixture is smooth. Bring it to a simmer and cook for 5–7 minutes until the soup slightly thickens.
- Add Corned Beef and Sauerkraut: Stir in the chopped cooked corned beef and roughly chopped sauerkraut to the pot.
- Incorporate Cream and Cheese: Lower the heat and stir in the half-and-half or heavy cream and the shredded Swiss cheese. Cook gently while stirring until the cheese is melted and soup becomes creamy, about 5 minutes.
- Season Soup: Add caraway seeds if using, then season with salt and black pepper to taste.
- Serve: Serve the hot soup with fresh rye bread croutons or toasted rye slices for a complete experience.
Notes
- This soup captures all the classic Reuben sandwich flavors in a bowl.
- Use deli corned beef or leftovers from a roast for convenience.
- For a lighter option, substitute milk for cream and reduce the cheese slightly.
- Leftovers can be refrigerated for up to 3 days and should be reheated gently on the stovetop to maintain texture.
- Caraway seeds are optional but add an authentic depth to the flavor profile.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
