Description
This Easy Creamy Reuben Soup combines the classic flavors of a Reuben sandwich into a warm, comforting soup. Made with tender corned beef, tangy sauerkraut, creamy Swiss cheese, and a touch of Dijon mustard, this soup is thickened with a roux and finished with a creamy half-and-half base. Perfect for cozy dinners, it’s topped with crunchy rye bread croutons and fresh parsley for an extra burst of flavor.
Ingredients
Scale
Soup Base
- 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 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
Reuben Essentials
- 1 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
Toppings
- Rye bread croutons (for topping)
- Fresh parsley (optional, for garnish)
Instructions
- Sauté the Aromatics: In a large pot, melt the butter over medium heat. Add the finely chopped onion and minced garlic, sautéing until they become soft and fragrant, about 3 to 4 minutes.
- Make the Base: Stir in the all-purpose flour and cook for one minute while stirring constantly to form a roux. Gradually whisk in the chicken broth, ensuring no lumps form. Bring this mixture to a gentle simmer to allow it to thicken slightly.
- Add the Creamy Elements: Reduce the heat to low, then stir in the half-and-half, Dijon mustard, and caraway seeds if using. Let the soup simmer for a few minutes to blend the flavors together.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir continuously until the cheese melts completely and the soup achieves a creamy texture. Season with salt and freshly ground pepper to taste.
- Serve: Ladle the finished soup into bowls and top with crunchy rye bread croutons. Garnish with fresh parsley if desired for a pop of color and freshness.
Notes
- Drain the sauerkraut well to avoid excess liquid that can thin the soup.
- For a spicier kick, add a dash of hot sauce or cayenne pepper.
- Use good quality Swiss cheese for best melting results and flavor.
- Rye bread croutons can be homemade by toasting rye bread cubes with butter or oil until crisp.
- This soup stores well in the refrigerator for up to 3 days but is best enjoyed fresh.
