Creamy Reuben Soup
This Creamy Reuben Soup brings all the flavors of a classic Reuben sandwich into a warm, satisfying bowl. Perfect for using up leftover corned beef or deli meat, this rich and creamy soup is topped with melted Swiss cheese, making it a comforting choice for chilly days.
Ingredients
The Non-Negotiables:
- 2 cups cooked corned beef shredded or chopped
- 1 cup sauerkraut drained
- 4 cups beef broth or chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded Swiss cheese or gruyère
- 1 onion diced
- 3 tbsp butter or olive oil
- 3 tbsp flour or cornstarch for gluten-free
- 1 tsp caraway seeds optional
- Salt & pepper to taste
For Serving (Optional):
- Rye croutons
- Extra Swiss cheese
- Thousand Island dressing
- Pickle spears
Instructions
- Sauté Onions: Melt butter in a pot over medium heat. Add onions and cook for 5 minutes until softened. Sprinkle in flour and stir to make a roux. Cook for 2 minutes until fragrant.
- Add Broth: Slowly pour in beef broth, whisking until smooth. Let it simmer for 5 minutes to thicken.
- Add Main Ingredients: Stir in corned beef, sauerkraut, and caraway seeds. Simmer for 10 minutes.
- Creamy Cheesy Finish: Reduce heat to low. Add heavy cream and Swiss cheese. Stir until melted and smooth. Taste and adjust seasoning with salt and pepper.
- Serve: Ladle into bowls and top with rye croutons, extra cheese, Thousand Island dressing, and pickle spears.
Notes
- Too thick? Add more broth or cream.
- Too thin? Let it simmer longer or add a cornstarch slurry.
- Make ahead? Soup improves the next day! Store in the fridge for 3–4 days or freeze (without cream).