Description
This Creamy Reuben Soup brings all the classic flavors of a Reuben sandwich into a warm, comforting bowl! With corned beef, sauerkraut, Swiss cheese, and a creamy broth, this easy soup is a perfect cozy meal for cold days.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup sauerkraut, drained and rinsed
- 1 pound corned beef, chopped
- 4 cups beef broth
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese
- 1 teaspoon caraway seeds (optional, for classic rye flavor)
- 1/2 teaspoon black pepper
- 1 tablespoon Dijon mustard
- 1/2 cup rye croutons (for topping)
Instructions
1️⃣ Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the diced onion and cook until soft, about 3 minutes. Stir in the minced garlic and cook for another minute.
2️⃣ Add the corned beef & sauerkraut: Stir in the chopped corned beef and drained sauerkraut. Cook for 2-3 minutes to blend flavors.
3️⃣ Pour in broth & season: Add the beef broth, caraway seeds (if using), black pepper, and Dijon mustard. Bring to a simmer and let cook for 15-20 minutes.
4️⃣ Make it creamy: Reduce the heat to low, then stir in the heavy cream. Slowly add the shredded Swiss cheese, stirring constantly until melted and smooth.
5️⃣ Serve & garnish: Ladle the soup into bowls and top with rye croutons for that classic Reuben touch. Enjoy!
Notes
- If you want a thicker soup, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in before adding the cheese.
- For a lighter version, swap heavy cream for half-and-half.
- Serve with grilled rye bread for the ultimate Reuben experience!
