Description
This Easy Creamy Reuben Soup combines the beloved flavors of a classic Reuben sandwich in a warm, hearty bowl. With tender corned beef, tangy sauerkraut, and rich Swiss cheese, this comforting soup is perfect for chilly days. Rye bread croutons add a delightful crunch, making each spoonful a satisfying treat. Quick to prepare and full of flavor, this recipe is a must-try for comfort food lovers!
Ingredients
2 tablespoons unsalted butter
1 small onion, finely chopped
1 garlic clove, minced
2 tablespoons all-purpose flour
4 cups chicken broth
1 ½ cups half-and-half
1 cup sauerkraut, drained
1 ½ cups cooked corned beef, chopped
1 cup Swiss cheese, shredded
1 tablespoon Dijon mustard
1 teaspoon caraway seeds (optional)
Salt and pepper to taste
Rye bread croutons (for topping)
Fresh parsley (optional, for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing until softened and fragrant, about 3-4 minutes.
- Make the Base: Stir in the flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, ensuring no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.
- Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds (if using). Simmer for a few minutes to let the flavors meld.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese. Stir until the cheese is fully melted and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and top with rye bread croutons. Garnish with fresh parsley if desired.
Notes
This soup can be made vegetarian by substituting corned beef with lentils or mushrooms and using vegetable broth.
For a vegan version, replace the half-and-half with a plant-based cream and the cheese with a dairy-free alternative.
Store leftover soup in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal