Description
This Creamy Reuben Soup recipe is a comforting, deli-inspired bowl that combines tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich and creamy broth. Perfect served with rye croutons or toasted rye bread for a hearty meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 teaspoon caraway seeds
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt
- 1 cup sauerkraut, drained and chopped
- 1/2 pound cooked corned beef, chopped or shredded
- 1 1/2 cups shredded Swiss cheese
- 1/4 cup chopped dill pickles (optional)
- Rye croutons or toasted rye bread for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and sauté until softened, about 4–5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Make Roux: Sprinkle the all-purpose flour over the butter and onions, stirring constantly for 1 minute to cook out the raw flour taste and create a roux that will thicken the soup.
- Add Liquids: Slowly whisk in the beef broth, making sure no lumps form, followed by the whole milk and heavy cream. Continue stirring until the mixture is smooth.
- Simmer and Season: Bring the soup to a gentle simmer. Add the caraway seeds, black pepper, and salt, stirring to incorporate the flavors.
- Add Sauerkraut and Corned Beef: Stir in the chopped sauerkraut and shredded corned beef. Let the soup simmer for 10 minutes so the flavors meld together perfectly.
- Finish with Cheese: Reduce the heat to low and add the shredded Swiss cheese, stirring until it melts into a creamy and cohesive soup base.
- Add Pickles and Serve: Optionally stir in the chopped dill pickles for extra tang. Serve the soup hot, garnished with rye croutons or a slice of toasted rye bread.
Notes
- This soup tastes even better the next day as the flavors deepen.
- For a lighter version, use half-and-half instead of heavy cream.
- You can substitute pastrami for corned beef if desired for a slightly different flavor.
- To make it gluten-free, use a gluten-free flour and gluten-free bread for serving.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
