Description
This Creamy Reuben Soup transforms your favorite deli sandwich into a warm, savory bowl of comfort. Featuring corned beef, sauerkraut, Swiss cheese, and a touch of rye croutons, it’s like a Reuben in spoonable form—rich, tangy, and satisfying.
Ingredients
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2 tbsp butter
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1 small onion, diced
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2 cloves garlic, minced
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2 tbsp all-purpose flour
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3 cups beef broth
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1½ cups chopped cooked corned beef
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1 cup sauerkraut, drained
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1½ cups half-and-half or heavy cream
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1 cup shredded Swiss cheese
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1 tsp caraway seeds (optional, for rye flavor)
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Salt and pepper to taste
Optional toppings:
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Rye croutons
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Chopped parsley
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Extra shredded Swiss cheese
Instructions
1️⃣ Sauté aromatics: In a large pot, melt butter over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook for 1 minute more.
2️⃣ Make the roux: Sprinkle flour over the onions and stir well. Cook for 1–2 minutes to remove the raw flour taste.
3️⃣ Add broth and meat: Gradually whisk in beef broth until smooth. Add corned beef and bring to a gentle simmer.
4️⃣ Add sauerkraut and cream: Stir in sauerkraut and cream. Let simmer for 10 minutes, stirring occasionally.
5️⃣ Melt the cheese: Stir in Swiss cheese and caraway seeds, if using. Continue to cook until cheese is melted and soup is creamy.
6️⃣ Season and serve: Taste and season with salt and pepper as needed. Ladle into bowls and top with rye croutons and fresh parsley.
Notes
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Use leftover corned beef from St. Patrick’s Day for a quick meal.
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Add a splash of pickle juice or Dijon mustard for extra tang.
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Pairs perfectly with a grilled cheese or simple rye toast.
- Prep Time: 10 min
- Cook Time: 25 min