Description
Indulge in the rich and comforting flavors of this Easy Creamy Reuben Soup, a delightful twist on a classic sandwich. Creamy, savory, and loaded with corned beef, sauerkraut, and Swiss cheese, this soup is a must-try for any soup lover.
Ingredients
Scale
For the Soup:
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 ½ cups cooked corned beef, chopped
- 2 cups sauerkraut, drained
- 1 cup diced potatoes
- 1 cup half-and-half or heavy cream
- 1 cup shredded Swiss cheese
- 2 tbsp all-purpose flour
- 1 tbsp Worcestershire sauce
- 1 tsp caraway seeds
- Salt and black pepper to taste
For Garnish:
- Rye bread croutons
Instructions
- Sauté Aromatics: In a large pot, melt butter with olive oil over medium heat. Add diced onion and sauté until soft, about 5 minutes.
- Add Flavor Base: Stir in garlic and cook for 1 minute. Sprinkle flour over the onions and cook for 1–2 minutes to form a roux.
- Simmer Soup: Gradually whisk in beef broth until smooth. Add potatoes and bring to a simmer. Cook for 10–12 minutes until potatoes are tender.
- Finish Soup: Stir in corned beef, sauerkraut, Worcestershire sauce, and caraway seeds. Reduce heat to low and stir in half-and-half and Swiss cheese until melted and creamy.
- Season and Serve: Season with salt and black pepper to taste. Serve hot with rye bread croutons on top.
Notes
- Use leftover corned beef from St. Patrick’s Day or deli-sliced corned beef.
- For a lighter version, substitute milk for half-and-half.
- Adjust sauerkraut to taste depending on desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American, Deli-Inspired
Nutrition
- Serving Size: 1 cup
- Calories: ~310 kcal
- Sugar: ~4 g
- Sodium: ~920 mg
- Fat: ~22 g
- Saturated Fat: ~11 g
- Unsaturated Fat: ~9 g
- Trans Fat: 0 g
- Carbohydrates: ~14 g
- Fiber: ~2 g
- Protein: ~15 g
- Cholesterol: ~65 mg
