Creamy Reuben Soup 🥣🥪

This Creamy Reuben Soup transforms the classic sandwich into a hearty and comforting bowl of soup. Loaded with corned beef, sauerkraut, Swiss cheese, and a creamy base, it’s a must-try for fans of bold, savory flavors. Perfect for cool evenings or when you’re craving something unique and indulgent.

Prep Time:

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Servings: 6 servings

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 cups corned beef, cooked and diced or shredded
• 2 cups sauerkraut, drained and rinsed
• 4 cups chicken or beef broth
• 1 cup heavy cream
• 1 teaspoon Dijon mustard
• 1 teaspoon caraway seeds (optional, for a traditional rye flavor)
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 1 1/2 cups shredded Swiss cheese
• 2 tablespoons all-purpose flour
• 2 tablespoons olive oil (or butter, for the roux)
• Fresh parsley, chopped (for garnish, optional)
• Rye bread croutons (optional, for serving)

Instructions

1. Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion and cook until softened, about 4-5 minutes.
3. Stir in the minced garlic and cook for another minute until fragrant.

2. Add the Corned Beef and Sauerkraut

1. Add the diced corned beef and sauerkraut to the pot. Stir well to combine with the onions and garlic.
2. Cook for 2-3 minutes to let the flavors meld.

3. Build the Soup Base

1. Pour in the chicken or beef broth and bring the mixture to a gentle simmer.
2. Stir in the Dijon mustard, caraway seeds (if using), and smoked paprika. Let the soup simmer for 10 minutes.

4. Create the Creamy Base

1. In a separate small saucepan, heat olive oil or butter over medium heat. Whisk in the flour and cook for 1-2 minutes to make a roux.
2. Slowly whisk in the heavy cream until smooth and thickened.
3. Gradually add the cream mixture to the soup, stirring constantly.

5. Add the Cheese

1. Reduce the heat to low and slowly stir in the shredded Swiss cheese. Mix until fully melted and incorporated into the soup.
2. Season with salt and black pepper to taste.

6. Serve and Garnish

1. Ladle the soup into bowls.
2. Garnish with fresh parsley and top with rye bread croutons for added texture and flavor.

Tips for Success

• Corned Beef Options: Use leftover corned beef, deli-sliced corned beef, or even canned corned beef for convenience.
• Adjust the Thickness: If you prefer a thicker soup, add an additional tablespoon of flour to the roux or simmer longer to reduce the liquid.
• Customize the Flavor: Add a splash of pickle juice or apple cider vinegar for a tangier profile.

Nutritional Information (Per Serving)

• Calories: ~450 kcal
• Protein: 20g
• Carbohydrates: 8g
• Fat: 35g
• Fiber: 2g

Why You’ll Love This Recipe

• Unique Flavor: Combines the bold, tangy, and creamy elements of a classic Reuben sandwich in soup form.
• Comforting and Satisfying: Perfect for cold days or when you’re craving a hearty, rich meal.
• Simple to Make: Requires minimal prep and comes together in under an hour.