Description
Indulge in the comforting flavors of a classic Reuben sandwich with this Easy Creamy Reuben Soup recipe. Creamy, savory, and loaded with corned beef, sauerkraut, and Swiss cheese, this soup is a cozy delight perfect for chilly evenings.
Ingredients
Scale
Main Soup:
- 2 tablespoons unsalted butter
- 1 small yellow onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups low-sodium chicken broth
- 1 ½ cups half-and-half or heavy cream
- 1 cup chopped cooked corned beef
- 1 cup sauerkraut, drained
- 1 teaspoon caraway seeds (optional)
- 1 cup shredded Swiss cheese
- Salt and black pepper to taste
For Serving (Optional):
- Rye croutons or rye bread
Instructions
- In a large pot over medium heat, melt the butter. Add the chopped onion and cook for 4–5 minutes until softened.
- Stir in the garlic and cook for another 30 seconds.
- Sprinkle the flour over the onions and cook, stirring constantly, for 1 minute to form a roux.
- Slowly whisk in the chicken broth, making sure no lumps remain. Bring to a gentle simmer and cook for 5 minutes, allowing the soup to slightly thicken.
- Stir in the half-and-half, corned beef, sauerkraut, and caraway seeds if using.
- Simmer for another 10 minutes, stirring occasionally.
- Add the Swiss cheese and stir until melted and smooth.
- Taste and season with salt and pepper as needed.
- Serve hot, topped with rye croutons or a slice of toasted rye bread if desired.
Notes
- For a richer soup, use heavy cream instead of half-and-half.
- You can also use deli corned beef, chopped or shredded, to save time.
- This soup reheats well and is perfect for leftover St. Patrick’s Day corned beef.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 430
- Sugar: 5g
- Sodium: 980mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 90mg
