Description
This Easy Creamy Reuben Soup recipe blends classic Reuben sandwich flavors into a warm, comforting soup. Featuring tender corned beef, tangy sauerkraut, melted Swiss cheese, and a creamy broth enriched with Dijon mustard and caraway seeds, it’s perfect for a quick yet satisfying meal. Ready in just 30 minutes and topped with crispy rye bread croutons, this soup offers a delightful twist on a traditional deli favorite.
Ingredients
Scale
Main Ingredients
- 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 cup sauerkraut, drained
- 1 ½ cups cooked corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- Salt and pepper to taste
For Serving
- Rye bread croutons
- 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, and sauté for about 3-4 minutes until the onions are softened and fragrant.
- Make the Base: Stir in the all-purpose flour and cook, stirring constantly, for 1 minute to form a roux. Gradually whisk in the chicken broth to avoid lumps, then bring the mixture to a simmer so it thickens slightly.
- Add the Creamy Elements: Reduce the heat to low and stir in the half-and-half, Dijon mustard, and caraway seeds if using. Let the soup simmer gently for a few minutes to meld the flavors.
- Incorporate the Reuben Essentials: Add the drained sauerkraut, chopped corned beef, and shredded Swiss cheese to the pot. Stir continuously until the cheese melts fully and the soup becomes creamy. Season with salt and pepper to your preference.
- Serve: Ladle the finished soup into bowls. Top each serving with crispy rye bread croutons and garnish with fresh parsley if desired for a classic Reuben touch.
Notes
- Use day-old rye bread to make croutons for extra crunchiness.
- Caraway seeds are optional but add an authentic flavor characteristic of Reuben sandwiches.
- For a vegetarian version, substitute vegetable broth and omit the corned beef and Swiss cheese or use plant-based alternatives.
- Adjust the amount of Dijon mustard according to your taste preference for tanginess.
- Leftovers can be refrigerated for up to 3 days and reheated gently on stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
