Description
Indulge in the delicious flavors of a classic Reuben sandwich in soup form with this easy and creamy Reuben soup recipe. Perfect for chilly days or to celebrate St. Patrick’s Day!
Ingredients
Scale
For the soup:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 cups half-and-half or heavy cream
- 1 cup sauerkraut, drained and chopped
- 2 cups cooked corned beef, shredded or chopped
- 1 1/2 cups shredded Swiss cheese
- 1/2 cup Thousand Island dressing
- 1/2 teaspoon caraway seeds
- 1/4 teaspoon black pepper
- Salt to taste
For serving:
- Rye croutons (optional)
Instructions
- In a large pot, melt the butter over medium heat. Add the onion and garlic, sauté until softened and fragrant.
- Stir in the flour and cook to form a roux. Gradually whisk in the beef broth until smooth, then add the half-and-half.
- Bring to a simmer, stirring often until slightly thickened. Add sauerkraut, corned beef, Swiss cheese, Thousand Island dressing, caraway seeds, and black pepper.
- Reduce heat to low and cook for 10 minutes until cheese is melted and soup is creamy. Adjust seasoning with salt if needed.
- Serve hot with rye croutons on top if desired.
Notes
- For a lighter version, use milk instead of cream and reduce the cheese.
- This soup tastes even better the next day as the flavors meld.
- Rye toast or crackers make a perfect pairing.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 380
- Sugar: 5g
- Sodium: 1080mg
- Fat: 24g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 23g
- Cholesterol: 75mg
