Description
This Creamy Reuben Soup is a delightful and comforting twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and creamy Swiss cheese in a rich, flavorful broth. Perfect for a cozy meal, this soup brings all the beloved Reuben flavors into a warm, satisfying bowl.
Ingredients
Main Ingredients
- 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
- 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
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Sauté Vegetables: Melt butter over medium-high heat in a 6-quart Dutch oven or a large soup pot. Add chopped onions and carrots, then cook for 5 minutes while stirring frequently to soften the vegetables.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, stirring continuously to prevent burning and to release the garlic’s aroma.
- Incorporate Flour: Slowly sprinkle the all-purpose flour into the pot while continuously stirring to create a roux that will thicken the soup.
- Add Broth and Main Ingredients: Gradually pour in the chicken broth. Add the chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf, stirring to combine all ingredients evenly.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low or low to maintain a steady simmer. Cover the pot and cook for 20 to 25 minutes, or until the carrots are tender and the flavors meld beautifully.
- Finish and Serve: Remove the soup from heat. Stir in the heavy cream to add richness and discard the bay leaf. Serve the soup hot, topped generously with shredded Swiss cheese for a melty, savory finish.
Notes
- Make sure to drain the sauerkraut very well to avoid excess liquid that could dilute the soup.
- If you prefer a thicker soup, you can increase the flour slightly or simmer longer.
- Leftover corned beef works perfectly in this recipe; just chop or shred it before adding.
- Adjust the amount of Thousand Island dressing to taste if you prefer a more or less tangy soup.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the soup will be less creamy.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
