Description
This Easy Creamy Reuben Soup Recipe is a comforting and flavorful twist on the classic sandwich. Creamy, tangy, and full of hearty ingredients like corned beef and sauerkraut, this soup is sure to warm you up on a chilly day.
Ingredients
Scale
For the Soup:
- 1 tablespoon unsalted butter
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups low-sodium beef broth
- 1 cup heavy cream
- 1 tablespoon Dijon mustard
- 1/2 teaspoon caraway seeds
- 2 cups cooked corned beef, chopped
- 1 1/2 cups sauerkraut, drained and rinsed
- 1 cup shredded Swiss cheese
- Salt and black pepper to taste
For Garnish:
- Rye bread croutons or chopped rye bread (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and sauté until softened. Stir in garlic.
- Create Roux: Sprinkle in flour and stir to form a roux. Whisk in beef broth until smooth.
- Add Cream and Flavors: Stir in heavy cream, Dijon mustard, and caraway seeds. Simmer until slightly thickened.
- Incorporate Ingredients: Add corned beef and sauerkraut, cooking for additional 5 minutes.
- Melt Cheese: Stir in Swiss cheese until smooth. Season with salt and pepper.
- Serve: Garnish with rye bread croutons and serve hot.
Notes
- For a lighter version, use half-and-half instead of heavy cream.
- Enhance tanginess with pickle juice or extra mustard.
- Leftovers reheat well the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 3g
- Sodium: 920mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 85mg
