Description
This Easy Creamy Reuben Soup is a comforting and flavorful twist on the classic sandwich. Creamy and savory, with the tang of sauerkraut and richness of Swiss cheese, this soup is perfect for a cozy meal.
Ingredients
For the Soup:
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 1 1/2 cups half-and-half
- 2 cups chopped cooked corned beef
- 1 1/2 cups sauerkraut, drained and chopped
- 1 cup shredded Swiss cheese
- 1 teaspoon caraway seeds
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
Optional Topping:
- Rye croutons
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
- Stir in the flour and cook for 1 minute to create a roux. Slowly whisk in the beef broth and bring to a simmer, stirring constantly until slightly thickened.
- Reduce the heat to low and stir in the half-and-half, corned beef, sauerkraut, Swiss cheese, caraway seeds, and Dijon mustard. Simmer for 10-15 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.
- Season with salt and pepper to taste. Serve hot, topped with rye croutons if desired.
Notes
- You can use deli-sliced corned beef or leftovers from a corned beef roast.
- For extra richness, replace half-and-half with heavy cream.
- Adjust sauerkraut amount based on your taste preference.
