Print

Creamy Reuben Soup

Bowl of Creamy Reuben Soup
Print Recipe

Enjoy the classic flavors of a Reuben sandwich in a comforting bowl of soup! This creamy Reuben soup is packed with corned beef, sauerkraut, and Swiss cheese for a delicious and satisfying meal.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth
  • 1 cup sauerkraut, drained and chopped
  • 1 pound corned beef, chopped
  • 1 cup shredded Swiss cheese
  • 1/2 cup heavy cream
  • 1/4 cup all-purpose flour
  • Salt and pepper to taste
  • Rye bread croutons, for topping (optional)
  • Fresh parsley, chopped, for garnish (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute more.
  2. Whisk in the flour and cook for 1 minute. Gradually whisk in the beef broth, ensuring no lumps form.
  3. Bring the soup to a simmer, then add the sauerkraut and corned beef. Simmer for 15 minutes, allowing the flavors to meld.
  4. Reduce the heat to low. Stir in the Swiss cheese until melted and smooth.
  5. Stir in the heavy cream and heat through. Do not boil. Season with salt and pepper to taste.
  6. Ladle the soup into bowls and garnish with rye bread croutons and fresh parsley, if desired.

Notes

For a thicker soup, whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir into the soup during the last 5 minutes of cooking. Serve immediately.

Find it online: https://delilita.com/creamy-reuben-soup/