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 corned beef and sauerkraut, this soup is a delightful twist on a traditional favorite.
Ingredients
Scale
For the soup:
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups beef broth
- 1½ cups chopped corned beef
- 1½ cups sauerkraut, drained and chopped
- 1 cup half-and-half or heavy cream
- 1 cup shredded Swiss cheese
- 1 teaspoon Dijon mustard
- ½ teaspoon caraway seeds (optional)
- Salt and black pepper to taste
- Chopped fresh parsley or rye croutons for garnish (optional)
Instructions
- In a large pot over medium heat, melt the butter. Add the onion and cook for 3–4 minutes until softened.
- Sprinkle in the flour and whisk constantly for 1 minute to create a roux. Gradually pour in the beef broth while whisking to avoid lumps.
- Bring to a gentle simmer and cook for 3–4 minutes until slightly thickened. Add the chopped corned beef and sauerkraut.
- Stir in the half-and-half, Swiss cheese, Dijon mustard, and caraway seeds if using. Simmer for 5–7 more minutes until creamy and heated through.
- Season with salt and pepper to taste. Serve hot, garnished with parsley or rye croutons if desired.
Stir in the garlic and cook for 30 seconds more.
Notes
- This soup tastes even better the next day as the flavors meld.
- For a lighter version, use whole milk instead of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 390
- Sugar: 4g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 22g
- Cholesterol: 80mg
