Description
This Easy Creamy Reuben Soup is a comforting and flavorful twist on the classic Reuben sandwich. Combining tender corned beef, tangy sauerkraut, and melted Swiss cheese in a creamy broth, this soup is perfect for a quick weeknight meal or cozy lunch. Topped with crunchy rye bread croutons and fresh parsley, it captures all the iconic flavors of a Reuben sandwich in a warm, hearty bowl.
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
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
Main Ingredients
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
Seasoning & Garnish
- Salt and pepper to taste
- 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 them until softened and fragrant, about 3 to 4 minutes.
- Make the Base: Stir in the all-purpose flour and cook for 1 minute, stirring constantly to form a roux that helps thicken the soup. Slowly whisk in the chicken broth, making sure to avoid any lumps. Bring the mixture to a simmer to allow it to thicken slightly.
- Add the Creamy Elements: Reduce the heat and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Let the soup simmer gently for a few minutes to marry the flavors.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese into the pot. Stir until the cheese is completely melted and the soup has a creamy consistency. Season with salt and pepper according to your taste.
- Serve: Ladle the hot soup into bowls and top with crunchy rye bread croutons. Garnish with fresh parsley if desired, then serve immediately for a comforting meal.
Notes
- For a vegetarian version, substitute the chicken broth with vegetable broth and replace corned beef with cooked mushrooms or a plant-based meat alternative.
- To make this soup gluten-free, use a gluten-free flour blend instead of all-purpose flour and ensure the broth and croutons are gluten-free.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently on the stove to prevent curdling.
- Feel free to add extra caraway seeds or a splash of rye whiskey for a deeper flavor profile.
- Rye bread croutons can be made by toasting rye bread cubes tossed in a little butter or oil until golden and crisp.
