Description
This Easy Creamy Reuben Soup captures all the classic flavors of a Reuben sandwich in a comforting, creamy soup form. It features tender corned beef, tangy sauerkraut, melted Swiss cheese, and a subtle hint of caraway seeds, all brought together in a smooth, cheesy broth. Ready in just 30 minutes, it’s a perfect, hearty meal for any day.
Ingredients
Scale
Soup Base
- 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
Reuben Components
- 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
Toppings and Garnish
- 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 finely chopped onion and minced garlic, sautéing them until they become softened and fragrant, about 3 to 4 minutes.
- Make the Base: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux. Slowly whisk in the chicken broth, making sure no lumps form. Bring this mixture to a gentle simmer to allow it to thicken slightly.
- Add the Creamy Elements: Reduce the heat and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Let the soup simmer for a few minutes so the flavors meld beautifully and the soup becomes creamy.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese directly into the pot. Stir well until the cheese melts completely and the soup is smooth and creamy. Season the soup with salt and freshly ground pepper to taste.
- Serve: Ladle the hot soup into bowls. Top each serving with crispy rye bread croutons for that classic Reuben sandwich crunch. Garnish with freshly chopped parsley if desired and serve immediately.
Notes
- Make sure to drain the sauerkraut well to prevent the soup from becoming too watery.
- Caraway seeds add an authentic Reuben flavor but can be omitted if you prefer.
- If you don’t have half-and-half, you can substitute with equal parts milk and cream for a similar richness.
- Use freshly shredded Swiss cheese rather than pre-shredded for better melting and flavor.
- Rye bread croutons can be made at home by cubing rye bread, tossing with olive oil and seasoning, then baking until crispy.
