Description
This Easy Creamy Reuben Soup is a comforting and flavorful dish inspired by the classic Reuben sandwich. Combining tender corned beef, tangy sauerkraut, and melty Swiss cheese in a rich, creamy broth, this soup offers a perfect balance of savory and tangy notes. Ready in just 35 minutes, it’s a satisfying meal that brings deli-style flavors to your bowl, perfect for chilly days or anytime you crave a hearty soup.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 cup sour cream
Main Ingredients
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 1 1/2 cups shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- Salt and pepper to taste
To Serve
- Rye bread croutons or toasted rye bread
Instructions
- Melt Butter and Cook Onions: In a large pot over medium heat, melt the butter. Add the finely chopped onion and cook until softened and translucent, approximately 5 minutes, stirring occasionally to prevent burning.
- Add Garlic: Stir in the minced garlic and cook for about 30 seconds until fragrant, ensuring it does not brown.
- Make Roux: Sprinkle the all-purpose flour over the onion and garlic mixture, stirring constantly for 1 minute to cook out the raw flour taste and create a roux base for the soup.
- Add Broth Gradually: Slowly whisk in the low-sodium chicken broth, ensuring to stir continuously to avoid lumps and create a smooth mixture.
- Add Dairy: Stir in the whole milk, heavy cream, and sour cream, combining thoroughly until the mixture is smooth and uniform in texture.
- Simmer Soup: Bring the soup to a gentle simmer over medium-low heat, allowing it to start thickening and melding flavors.
- Add Main Ingredients: Stir in the chopped corned beef, roughly chopped sauerkraut, and optional caraway seeds, distributing them evenly throughout the soup.
- Simmer Further: Let the soup simmer gently for 10 to 15 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Melt Cheese: Add the shredded Swiss cheese and stir continuously until the cheese has completely melted and the soup is creamy and smooth.
- Season and Serve: Taste the soup and season with salt and pepper as needed. Serve the hot soup garnished with rye bread croutons or a slice of toasted rye bread for added texture and flavor.
Notes
- You can substitute pastrami for corned beef to vary the flavor.
- For a thicker soup consistency, reduce the chicken broth quantity by 1/2 cup.
- To lighten the soup, replace the heavy cream with half-and-half.
- For a gluten-free option, serve without bread or with gluten-free rye croutons.
