Description
A hearty, creamy soup that brings together all the flavors of a classic Reuben sandwich—corned beef, sauerkraut, and Swiss cheese—into a comforting bowl of deliciousness.
Ingredients
Scale
- 2 cups corned beef, shredded or diced
- 1 cup sauerkraut, drained and rinsed
- 1 small onion, diced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 4 cups chicken or beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese
- 1 tablespoon caraway seeds (optional)
- Salt and pepper to taste
Instructions
- Sauté the onions: In a large pot, melt the butter over medium heat. Add the diced onion and cook until softened, about 5 minutes.
- Make the roux: Sprinkle the flour over the onions and stir well to form a roux. Cook for 1-2 minutes until lightly browned.
- Add the broth: Gradually add the chicken or beef broth, stirring constantly to avoid lumps.
- Add the corned beef and sauerkraut: Stir in the shredded corned beef, sauerkraut, and caraway seeds (if using). Simmer for 10-15 minutes to blend the flavors.
- Finish with cream and cheese: Stir in the heavy cream and shredded Swiss cheese, stirring until the cheese melts and the soup is creamy.
- Season and serve: Add salt and pepper to taste. Serve hot, garnished with extra cheese or toasted rye bread croutons.
Notes
- Adjust the tanginess: If you prefer a tangier flavor, add a splash of pickle juice or more sauerkraut.
- Make-ahead option: The soup can be made a day ahead and reheated, allowing the flavors to meld together.
- Vegetarian option: Use vegetable broth and replace the corned beef with sautéed mushrooms for a vegetarian twist.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Calories: 400
- Sugar: 3g
- Sodium: 950mg
- Fat: 28g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 20g
Keywords: Reuben Sandwich Soup, Corned Beef Soup, Creamy Sauerkraut Soup