Description
This Easy Creamy Reuben Soup combines all the classic flavors of a Reuben sandwich into a comforting, creamy soup. Featuring tender corned beef, tangy sauerkraut, melty Swiss cheese, and a hint of Dijon mustard and caraway seeds, this soup is perfect for a quick weeknight meal or cozy lunch. Topped with crunchy rye bread croutons and fresh parsley, it’s a flavorful twist on the traditional deli favorite.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 ½ cups half-and-half
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Toppings and Garnish
- Rye bread croutons
- Fresh parsley (optional)
Instructions
- Sauté aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing for about 3 to 4 minutes until they become soft and fragrant.
- Make roux and add broth: Stir in the all-purpose flour and cook for one minute, stirring constantly to create a roux. Gradually whisk in the chicken broth, ensuring the mixture is smooth and without lumps. Bring this mixture to a simmer so it begins to thicken slightly.
- Add cream and seasonings: Lower the heat and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Let the soup simmer gently for a few minutes to allow the flavors to develop and meld together.
- Combine main ingredients and melt cheese: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir continuously until the cheese is completely melted and the soup becomes creamy. Season with salt and pepper according to your taste preferences.
- Serve: Ladle the hot soup into bowls and top each serving with crunchy rye bread croutons. Garnish with fresh parsley if desired for an added pop of color and freshness.
Notes
- You can substitute half-and-half with heavy cream or whole milk for different creaminess levels.
- For a vegetarian version, replace chicken broth with vegetable broth and omit corned beef.
- Caraway seeds add authentic flavor but can be omitted if unavailable or unwanted.
- Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely on the stovetop.
- Use fresh rye bread to make your own croutons by cubing and toasting with a little butter or oil until crisp.
