Description
Creamy Reuben Soup is a comforting, rich soup inspired by the classic Reuben sandwich. It combines savory corned beef, tangy sauerkraut, and melted Swiss cheese in a smooth, creamy broth, finished with a touch of caraway seeds and served with rye bread croutons. Perfect for chilly days or deli-style soup cravings.
Ingredients
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 cups half-and-half
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1/2 teaspoon caraway seeds (optional)
- Salt and black pepper to taste
For Serving
- Rye bread croutons or toasted rye bread
Instructions
- Sauté Aromatics: In a large pot over medium heat, melt the unsalted butter and cook the finely chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional 1 minute, stirring frequently to avoid burning.
- Make Roux: Sprinkle the all-purpose flour over the cooked onions and garlic. Stir continuously for about 2 minutes to cook off the raw flour taste and create a light roux that will thicken the soup.
- Add Broth: Slowly whisk in the beef broth to the roux mixture until smooth. Bring the mixture to a gentle simmer and cook for 5 minutes to allow the soup to thicken slightly.
- Add Remaining Ingredients: Reduce the heat to low and stir in the half-and-half, chopped cooked corned beef, drained and chopped sauerkraut, and caraway seeds if using. Let the soup simmer gently for 10 to 15 minutes, stirring occasionally to combine flavors.
- Incorporate Cheese: Stir in the shredded Swiss cheese until fully melted and the soup is smooth. Taste and season with salt and black pepper as needed.
- Serve: Ladle the hot soup into bowls and top with rye bread croutons or serve alongside a slice of toasted rye bread for added texture and flavor.
Notes
- For a smoother texture, use an immersion blender before adding the Swiss cheese.
- You can substitute pastrami for corned beef if preferred.
- Adjust the amount of sauerkraut based on your taste for more or less tang.
- To make the recipe gluten-free, use gluten-free flour and gluten-free rye bread.
