Description
Creamy Reuben Soup is a comforting, flavorful soup inspired by the classic Reuben sandwich. Combining tender chopped corned beef, sauerkraut, and Swiss cheese in a rich and creamy broth, this soup offers a delicious twist perfect for chilly days or anytime you crave classic deli flavors in a warm bowl.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrots (cut into ¼ inch pieces)
- 1 tablespoon minced fresh garlic
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth
Main Ingredients
- 1 pound deli sliced corned beef, chopped (or leftover corned beef, chopped or shredded)
- 1 (14.5 ounce) can sauerkraut, very well drained
- ½ teaspoon caraway seeds
- ½ cup Thousand Island dressing
- 1 large bay leaf
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded Swiss cheese (for topping)
Instructions
- Melt Butter and Sauté Vegetables: Melt butter over medium-high heat in a 6-quart Dutch oven or soup pot. Add chopped onions and carrots, cooking for about 5 minutes while stirring frequently until they start to soften.
- Add Garlic: Stir in minced garlic and cook for 30 seconds, stirring frequently to release the garlic’s aroma without burning.
- Add Flour: Slowly sprinkle in the all-purpose flour while continuously stirring to form a roux, which will thicken the soup base.
- Combine Broth and Main Ingredients: Gradually pour in the chicken broth, stirring constantly to avoid lumps. Add the chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaf. Stir everything to combine evenly.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to medium-low or low to maintain a simmer. Cover and cook for 20 to 25 minutes, or until the carrots are tender.
- Finish with Cream and Remove Bay Leaf: Remove the soup from heat and stir in the heavy cream to add richness. Carefully remove and discard the bay leaf.
- Serve: Ladle the soup into bowls and top each serving generously with shredded Swiss cheese. Serve hot and enjoy the creamy, tangy flavors.
Notes
- Ensure the sauerkraut is well-drained to avoid excess liquid in the soup.
- You can substitute chicken broth with vegetable broth for a slightly different flavor profile.
- Use leftover corned beef to make this recipe a great way to repurpose holiday meal leftovers.
- For a thicker soup, allow it to simmer longer or add a bit more flour when forming the roux.
- Adjust the amount of Thousand Island dressing to taste depending on your preference for tanginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0.5g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg
Keywords: Reuben soup, creamy soup, corned beef soup, sauerkraut soup, Swiss cheese soup, comfort food, easy soup recipe
