Description
Reuben Soup is a comforting American deli-inspired dish that combines the rich flavors of corned beef, sauerkraut, and creamy Swiss cheese into a hearty, warm soup. Perfect for chilly days, this recipe blends tender potatoes and caraway seeds for depth, served with rye bread croutons for added texture.
Ingredients
Scale
Soup Base
- 1 tablespoon unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 4 cups beef broth
Main Ingredients
- 1 1/2 cups shredded corned beef
- 1 1/2 cups diced potatoes
- 1 cup sauerkraut, drained and chopped
- 1 teaspoon caraway seeds
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Finishing Touches
- 1 cup shredded Swiss cheese
- 1/2 cup heavy cream
- Rye bread croutons for serving
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and cook until softened and translucent, about 5 minutes. Add the minced garlic and sauté for an additional 1 minute until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the softened onions and garlic, stirring constantly for 1 to 2 minutes to cook the flour and form a roux, which will thicken the soup.
- Add Broth: Gradually whisk in the beef broth into the roux mixture to prevent lumps, stirring until the mixture is smooth and combined.
- Add Main Ingredients: Stir in the shredded corned beef, diced potatoes, chopped sauerkraut, caraway seeds, salt, and black pepper to the pot.
- Simmer Soup: Bring the soup to a gentle simmer. Cook uncovered for 15 to 20 minutes, or until the potatoes are tender and the flavors meld together.
- Finish with Cheese and Cream: Reduce the heat to low. Stir in the shredded Swiss cheese and heavy cream until the cheese is melted and the soup is creamy and smooth.
- Serve: Ladle the hot soup into bowls and serve immediately with rye bread croutons on the side for dipping and added texture.
Notes
- For extra flavor, top each serving with additional shredded Swiss cheese or a drizzle of Thousand Island dressing to mimic classic Reuben sandwich flavors.
- Leftover Reuben Soup can be stored in an airtight container in the refrigerator for 2 to 3 days and reheated gently on the stovetop or microwave.
- If you prefer a thicker soup, reduce the amount of beef broth or cook a few minutes longer without a lid to concentrate the flavors.
