Description
Reuben Soup is a hearty and comforting dish inspired by the classic Reuben sandwich. Combining tender corned beef, tangy sauerkraut, and creamy half-and-half, this soup is perfect for a cozy meal. Enhanced with caraway seeds and topped with shredded Swiss cheese and rye croutons, it captures all the flavors of a Reuben in a warm, satisfying bowl.
Ingredients
Soup Base
- 4 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, peeled and chopped into 1⁄4 inch pieces
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 large bay leaf
Main Ingredients
- 1 cup sauerkraut, drained and rinsed
- 1½ cup corned beef, chopped or shredded
- 1 teaspoon caraway seeds
Finishing Ingredients
- 1 cup half-and-half
- Salt and fresh ground black pepper, to taste
- 1 cup shredded Swiss cheese
- Rye bread croutons (optional)
Instructions
- Sauté Vegetables: Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Cook, stirring occasionally, until the vegetables have softened, about 5 to 7 minutes.
- Create Roux: Sprinkle the flour over the softened vegetables and stir well to combine. Continue cooking for 1 to 2 minutes until the flour is lightly browned to remove the raw taste.
- Add Broth: Slowly pour in the chicken or vegetable broth while stirring constantly to prevent lumps, ensuring a smooth base for the soup.
- Add Flavorings: Stir in the bay leaf, drained sauerkraut, chopped or shredded corned beef, and caraway seeds to infuse the soup with classic Reuben flavors.
- Simmer Soup: Bring the mixture to a boil, then lower the heat to low. Cover and let simmer gently for 20 to 25 minutes or until the vegetables are tender and flavors meld together.
- Add Creaminess: Stir in the half-and-half to give the soup a rich and creamy texture, then remove the bay leaf.
- Season: Taste and season the soup with salt and fresh ground black pepper to your preference.
- Serve: Remove from heat and ladle the soup into bowls. Top each serving with shredded Swiss cheese and rye bread croutons if desired, serving hot for the best flavor experience.
Notes
- For a vegetarian version, use vegetable broth and omit the corned beef.
- If you prefer a thicker soup, use slightly more flour when making the roux.
- Rinsing sauerkraut helps reduce its acidity and saltiness in the soup.
- The rye bread croutons add a nice crunch but can be omitted for a gluten-free option if using gluten-free bread.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop or in a microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
