Description
This Easy Creamy Reuben Soup captures the classic flavors of a Reuben sandwich in a warm, comforting bowl. Made with tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a hint of Dijon mustard and caraway seeds, this rich soup is simple to prepare and perfect for a cozy meal.
Ingredients
Scale
Sauté Base
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
Soup Base
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
Reuben Ingredients
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Toppings
- Rye bread croutons (for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3-4 minutes.
- Make the Base: Stir in the all-purpose flour and cook, stirring constantly, for 1 minute to form a roux. Slowly whisk in the chicken broth, making sure to avoid lumps. Bring the mixture to a gentle simmer so it thickens slightly.
- Add the Creamy Elements: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Allow the soup to simmer for a few minutes so the flavors meld together nicely.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir continuously until the cheese melts fully and the soup becomes creamy. Season with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls and top with crispy rye bread croutons for an authentic Reuben finish. Garnish with fresh parsley if desired and serve immediately.
Notes
- For extra richness, substitute half-and-half with heavy cream.
- If you prefer a thicker soup, add a bit more flour when making the roux.
- Adjust the caraway seeds to your taste or omit if you’re not a fan.
- Use freshly made rye croutons for the best texture and flavor contrast.
- This soup is best served fresh but can be refrigerated for up to 2 days; reheat gently to avoid curdling.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
