Description
This Creamy Reuben Soup captures all the rich, tangy flavors of the classic Reuben sandwich in a comforting bowl. Featuring tender corned beef, tangy sauerkraut, Swiss cheese, and fragrant caraway seeds, suspended in a luscious creamy broth, this soup is perfect for chilly days when you want familiar deli goodness in a warm, hearty dish. Served with crunchy rye bread croutons, it’s a satisfying meal that’s easy to make on the stovetop.
Ingredients
Scale
Sauce and Soup Base
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
Main Ingredients
- 2 cups shredded cooked corned beef
- 1 1/2 cups sauerkraut, drained and chopped
- 1 teaspoon caraway seeds (optional)
Dairy
- 1 cup half-and-half
- 1 cup shredded Swiss cheese
Seasoning & Garnish
- Salt and black pepper, to taste
- Rye bread croutons, for serving
Instructions
- Sauté the aromatics: Melt the butter in a large pot over medium heat. Add the diced yellow onion and sauté for about 5 minutes until translucent and soft. Stir in the minced garlic and cook for an additional 30 seconds to release its aroma.
- Make the roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Cook, stirring constantly, for 1 to 2 minutes to form a light roux, which will thicken the soup.
- Add broth and simmer: Gradually whisk in the low-sodium chicken broth until the mixture is smooth with no lumps. Bring the soup to a simmer and let it cook for 5 minutes, stirring occasionally, to allow it to thicken slightly.
- Incorporate main ingredients: Add the shredded cooked corned beef, chopped sauerkraut, and caraway seeds (if using) into the pot. Stir well and let the soup simmer for another 10 minutes to meld the flavors.
- Finish with cream and cheese: Reduce the heat to low. Slowly stir in the half-and-half and shredded Swiss cheese. Cook gently, stirring constantly, until the cheese has melted completely and the soup is hot but not boiling to prevent curdling.
- Season and serve: Taste the soup and add salt and freshly ground black pepper as needed. Ladle the hot soup into bowls and garnish with rye bread croutons for added crunch and authentic deli flavor.
Notes
- For a smoother texture, blend part of the soup before adding the corned beef to create a creamier consistency.
- If you don’t have leftover brisket, deli-sliced corned beef works perfectly as a substitute.
- Adjust the soup’s thickness by adding extra chicken broth for a thinner soup or more half-and-half for richness.
- Use gluten-free flour and gluten-free bread to make the recipe gluten-free.
