Description
Creamy Reuben Soup is a savory and comforting dish that brings together the classic flavors of a Reuben sandwich in a warm, hearty soup. Featuring tender chunks of corned beef, tangy sauerkraut, and creamy Swiss cheese, this soup is perfect for a satisfying lunch or dinner, especially during cooler months.
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 butter over medium-high heat in a 6-quart Dutch oven or soup pot. Add chopped onions and carrots, cooking for about 5 minutes while stirring frequently until they begin to soften.
- Add Garlic: Stir in minced garlic and cook for an additional 30 seconds, stirring continuously to release its aroma without burning.
- Add Flour: Slowly sprinkle the all-purpose flour over the vegetables while stirring constantly to create a roux, which will thicken the soup base.
- Add Liquids and Main Ingredients: Gradually pour in chicken broth, then add chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Stir everything together to combine thoroughly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to maintain a low simmer. Cover the pot and let it simmer for 20 to 25 minutes, or until the carrots are tender and flavors meld.
- Finish the Soup: Remove the pot from heat. Stir in the heavy cream to add a rich creaminess. Remove and discard the bay leaf to avoid an overpowering flavor.
- Serve: Ladle the soup into bowls and sprinkle shredded Swiss cheese on top for a melty, savory finish.
Notes
- Half-and-half can be used as a substitute for heavy cream if desired, but the soup will be less creamy.
- Store the soup in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 70mg
