Description
This Creamy Reuben Soup brings the iconic flavors of the classic Reuben sandwich into a rich and comforting soup form. Featuring tender corned beef, tangy sauerkraut, creamy dressing, and melted Swiss cheese, this dish is a hearty, delicious way to enjoy Reuben flavors in a warming bowl perfect for chilly days.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrots, cut into 1/4 inch pieces
- 1 tablespoon minced fresh garlic
- 1/4 cup all-purpose flour
- 4 1/2 cups chicken broth
Main Ingredients
- 1 pound deli sliced corned beef, chopped or leftover corned beef, chopped or shredded
- 1 (14.5 ounce) can sauerkraut, very well drained
- 1/2 teaspoon caraway seeds
- 1/2 cup Thousand Island dressing
- 1 large bay leaf
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Sauté Vegetables: Melt the butter over medium-high heat in a 6-quart Dutch oven or large soup pot. Add the chopped onions and carrots, cooking for about 5 minutes while stirring frequently until they start to soften.
- Add Garlic: Stir in the minced garlic and cook for 30 seconds, stirring frequently to prevent burning and to release its aroma.
- Make Roux: Gradually sprinkle in the all-purpose flour while continuing to stir constantly, creating a roux to thicken the soup broth evenly.
- Add Liquids and Main Ingredients: Slowly pour in the chicken broth, then add the chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Stir well to combine all ingredients thoroughly.
- Simmer Soup: Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to medium-low to low to maintain a simmer. Cover the pot and let it simmer for 20 to 25 minutes until the carrots are tender and flavors meld.
- Finish and Serve: Remove the soup from heat, stir in the heavy cream for creaminess, and discard the bay leaf. Serve the soup hot, topped with shredded Swiss cheese to add a rich, melty garnish.
Notes
- Half-and-half can be used instead of heavy cream for a lighter version, though the soup will be less creamy.
- Store leftovers in an airtight container in the refrigerator for up to 3 days to maintain freshness and flavor.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 950mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 65mg
