Description
Creamy Reuben Soup is a comforting and flavorful dish inspired by the classic Reuben sandwich. This hearty soup combines tender corned beef, tangy sauerkraut, and creamy Swiss cheese with a rich broth thickened by a roux and finished with Thousand Island dressing, making it perfect for chilly days or anytime you crave a satisfying meal.
Ingredients
Scale
Main Ingredients
- 2 tablespoons unsalted butter
- 1 cup chopped yellow onion
- 1 cup peeled and chopped carrots (cut into ¼ inch pieces)
- 1 tablespoon minced fresh garlic
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth
- 1 pound deli sliced corned beef, chopped (or leftover corned beef, chopped or shredded)
- 1 (14.5 ounce) can sauerkraut (very well drained)
- ½ teaspoon caraway seeds
- ½ cup Thousand Island dressing
- 1 large bay leaf
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Sauté Vegetables: Melt the butter over medium-high heat in a 6-quart Dutch oven or soup pot. Add the chopped onions and carrots, cooking for 5 minutes while stirring frequently until they begin to soften.
- Add Garlic: Stir in the minced garlic and cook for an additional 30 seconds, stirring frequently to release the garlic’s aroma.
- Create Roux: Slowly sprinkle the all-purpose flour into the pot while continuously stirring to combine with the butter and vegetables, which will help thicken the soup.
- Add Broth and Main Ingredients: Pour in the chicken broth, then add the chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Stir thoroughly to combine all the ingredients evenly.
- Simmer Soup: Bring the mixture to a gentle boil, then reduce the heat to medium-low or low to maintain a simmer. Cover the pot and cook for 20 to 25 minutes, or until the carrots are tender.
- Finish Soup: Remove the soup from heat, discard the bay leaf, and stir in the heavy cream to create a rich, creamy texture.
- Serve: Ladle the soup into bowls and top each serving with shredded Swiss cheese. Serve immediately while warm.
Notes
- Ensure the sauerkraut is very well drained to avoid excess liquid in the soup.
- You can substitute beef broth for chicken broth to enhance the beef flavor.
- Adjust Thousand Island dressing amount to taste if you prefer a tangier or milder soup.
- Leftover corned beef works perfectly and adds great flavor.
- If a thicker soup is desired, cook a few minutes longer uncovered to reduce liquid.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 850mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0.5g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 70mg
Keywords: Reuben Soup, Creamy Reuben Soup, Corned Beef Soup, Sauerkraut Soup, Swiss Cheese Soup, Comfort Food Soup
