Description
Creamy Reuben Soup – A comforting, crowd-pleasing soup with corned beef, sauerkraut, and Swiss cheese. Perfect for a quick and satisfying meal.
Ingredients
Scale
- 2 tablespoons (30g) butter
- 1 medium onion, diced (about 1 cup/160g)
- 2 cloves garlic, minced
- 3 tablespoons (45g) all-purpose flour
- 4 cups (960ml) chicken broth
- 1 cup (240ml) half-and-half
- 2 cups (300g) cooked corned beef, chopped (leftover or deli-sliced works perfectly)
- 1½ cups (210g) sauerkraut, drained and rinsed
- 2 cups (200g) Swiss cheese, shredded
- 1 tablespoon (15ml) Worcestershire sauce
- 1 teaspoon caraway seeds
- ½ teaspoon paprika
- Salt and pepper to taste
Instructions
- ‘Step 1: Prepare the Base In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Add the diced onions and cook for 4-5 minutes until they become translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to burn it. The aroma that fills your kitchen at this point will be the first hint of the deliciousness to come in your Creamy Reuben Soup.
- Step 2: Create the Roux Sprinkle the flour over the sautéed onions and garlic, stirring constantly to form a paste. Continue cooking for 2-3 minutes, stirring continuously until the mixture turns a light golden color and smells slightly nutty. This roux will give your soup the perfect thickness without becoming too heavy.
- Step 3: Add Liquids Gradually pour in the chicken broth while whisking constantly to prevent lumps from forming. Once all the broth is incorporated, bring the mixture to a simmer and cook for about 5 minutes until it begins to thicken slightly. The liquid should coat the back of a spoon when ready.
- Step 4: Incorporate Key Ingredients Reduce heat to medium-low and stir in the half-and-half, followed by the chopped corned beef and drained sauerkraut. Add the Worcestershire sauce, caraway seeds, and paprika. Simmer gently for 10 minutes, allowing the flavors to meld while stirring occasionally. The kitchen will now be filled with the distinctive aroma of a classic Reuben.
- Step 5: Add Cheese and Finish Remove the pot from heat and gradually add the shredded Swiss cheese, stirring after each addition until completely melted and incorporated. This gradual approach prevents the cheese from clumping or becoming stringy. Return the pot to low heat if needed to fully melt the cheese, but don’t allow it to boil. Season to taste with salt and pepper, remembering that both the corned beef and sauerkraut contribute saltiness.
- Step 6: Serve with Style Ladle your Creamy Reuben Soup into warmed bowls. Top each serving with rye croutons, a sprinkle of additional Swiss cheese, chopped parsley, and a small drizzle of Thousand Island dressing if desired. The contrast between the creamy soup and the crunchy rye croutons perfectly mimics the sandwich experience in soup form.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1.5 cups
- Calories: 420 calories per serving
- Sugar: 3 grams
- Sodium: 1310 mg
- Fat: 28 grams
- Saturated Fat: 16 grams
- Unsaturated Fat: 9 grams
- Trans Fat: 0 grams
- Carbohydrates: 13 grams
- Fiber: 2 grams
- Protein: 29 grams
- Cholesterol: 125 mg