Description
Creamy Reuben Soup is a comforting and flavorful dish inspired by the classic Reuben sandwich. This hearty soup features tender corned beef, tangy sauerkraut, and melty Swiss cheese in a creamy broth enriched with heavy cream and seasoned with caraway seeds, creating a perfect balance of savory and slightly tangy flavors. Served with rye bread croutons or slices of rye bread, it makes a satisfying meal perfect for chilly days.
Ingredients
Scale
Sauté Base
- 4 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
Soup Base
- 1/4 cup all-purpose flour
- 4 cups chicken stock
Main Ingredients
- 2 cups sauerkraut, drained and chopped
- 1 cup corned beef, cooked and diced
- 2 cups Swiss cheese, shredded
- 1 1/2 cups heavy cream
- 1 tablespoon caraway seeds
- Salt and freshly ground black pepper to taste
To Serve
- Rye bread, for croutons or serving
Instructions
- Sauté aromatics: In a large pot over medium heat, melt the butter. Add the chopped onion and minced garlic and sauté until the onions are translucent and soft, about 5 minutes.
- Make the roux: Stir in the all-purpose flour and cook for an additional 2 minutes, whisking constantly to form a roux that will help thicken the soup.
- Add chicken stock: Gradually whisk in the chicken stock, making sure to incorporate it smoothly and bring the mixture to a gentle simmer.
- Add sauerkraut and corned beef: Stir in the chopped sauerkraut and diced corned beef. Let the soup simmer for 15 minutes, stirring occasionally to blend the flavors.
- Melt the Swiss cheese: Slowly add the shredded Swiss cheese into the simmering soup, stirring consistently to ensure it melts thoroughly and evenly into the mixture.
- Incorporate cream and seasoning: Stir in the heavy cream and caraway seeds, mixing well to combine all the rich flavors.
- Season and simmer: Add salt and freshly ground black pepper to taste. Continue to simmer the soup for another 10 minutes until it thickens slightly and flavors meld together.
- Serve: Serve the creamy Reuben soup hot, accompanied by rye bread croutons or slices of rye bread on the side for a perfectly balanced meal.
Notes
- For an extra smoky flavor, add a teaspoon of smoked paprika along with the caraway seeds.
- Use low-sodium chicken stock to better control the salt level in the soup.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
- Make sure to drain the sauerkraut well to prevent the soup from becoming too watery.
- For a vegetarian version, substitute vegetable stock and omit the corned beef and replace Swiss cheese with a plant-based alternative.
