Description
Indulge in the comforting flavors of a classic Reuben sandwich in soup form with this Easy Creamy Reuben Soup recipe. Creamy, savory, and packed with tender corned beef, sauerkraut, and Swiss cheese, this soup is a delightful twist on a deli favorite.
Ingredients
Scale
For the Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken or beef broth
- 1 cup heavy cream
- 1½ cups chopped cooked corned beef
- 1 cup sauerkraut, drained
- 1 cup shredded Swiss cheese
- 1 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
For Garnish (optional):
- Chopped fresh parsley or rye croutons
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened. Stir in the garlic and cook until fragrant.
- Create Roux: Sprinkle in the flour and whisk constantly to form a roux. Slowly add the broth, whisking to avoid lumps. Simmer until slightly thickened.
- Add Ingredients: Stir in the heavy cream, corned beef, sauerkraut, Swiss cheese, and caraway seeds if using. Cook until cheese is melted and the soup is creamy.
- Season and Serve: Season with salt and pepper. Serve hot, garnished with parsley or rye croutons if desired.
Notes
- For a thicker soup, reduce the broth slightly or mash some of the corned beef and sauerkraut before adding.
- This soup can also be made in a slow cooker on low for 4–5 hours after sautéing the onions and garlic.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 430
- Sugar: 4g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
