The Coziest Creamy Reuben Soup
A rich and creamy soup inspired by the classic Reuben sandwich — with corned beef, sauerkraut, Swiss cheese, and rye bread croutons.
Servings: 6 servings
Calories: 420kcal
Cost: 16
Equipment
- large pot
- wooden spoon
- whisk
- knife
- cutting board
Ingredients
- 2 tbsp unsalted butter
- 1 onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 2 cups cooked corned beef, chopped
- 1 1/2 cups sauerkraut, drained
- 2 cups shredded Swiss cheese
- 1 tsp caraway seeds
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened.
- Stir in flour to make a roux. Cook for 1–2 minutes.
- Gradually whisk in chicken broth and half-and-half, stirring until smooth.
- Add chopped corned beef, sauerkraut, and caraway seeds. Simmer for 15 minutes.
- Stir in Swiss cheese until melted and smooth. Season with salt and pepper.
- Serve hot, topped with rye bread croutons.
Notes
Best served hot with rye bread on the side. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid cheese separating.