Go Back
Image of Creamy Reuben Soup
Michonne

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

  • large pot
  • wooden spoon
  • whisk
  • knife
  • cutting board

Method
 

  1. In a large pot, melt butter over medium heat. Add onion and garlic, sautéing until softened.
  2. Stir in flour to make a roux. Cook for 1–2 minutes.
  3. Gradually whisk in chicken broth and half-and-half, stirring until smooth.
  4. Add chopped corned beef, sauerkraut, and caraway seeds. Simmer for 15 minutes.
  5. Stir in Swiss cheese until melted and smooth. Season with salt and pepper.
  6. 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.