Description
Comfort meets deli classic in this hearty Reuben Soup, blending corned beef, tangy sauerkraut, and rich Swiss cheese into a creamy bowl of warmth. Simmering with Russian dressing and rye bread croutons, you’ll savor each spoonful of this cozy Midwestern-inspired comfort dish.
Ingredients
Scale
Main Ingredients:
- 1 lb corned beef, chopped
- 2 cups sauerkraut, drained
- 1 cup swiss cheese, shredded
Liquid Base:
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
Seasonings and Garnish:
- 2 tbsp dijon mustard
- 1 tsp caraway seeds
- 1/4 cup green onions, chopped
- 1/2 tsp black pepper
- 1/4 tsp salt
- 2 tbsp butter
- 2 tbsp all-purpose flour
Bread Element:
- 1 cup rye bread croutons
Instructions
- In a large pot, melt butter over medium heat until it becomes frothy and golden.
- Sprinkle flour into the melted butter, whisking continuously to create a smooth roux that will thicken the soup base.
- Gradually pour in chicken broth, stirring constantly to prevent lumps and ensure a silky consistency.
- Add heavy cream and milk, continuing to stir until the mixture becomes uniformly combined and begins to simmer gently.
- Incorporate chopped corned beef into the liquid, allowing the meat to infuse its savory flavor throughout the soup.
- Stir in drained sauerkraut, dijon mustard, caraway seeds, black pepper, and salt, blending all ingredients thoroughly.
- Reduce heat to low and let the soup simmer for 15-20 minutes, allowing flavors to meld and develop a rich, complex taste.
- Sprinkle shredded swiss cheese into the soup, stirring until completely melted and creating a creamy, luxurious texture.
- Ladle the hot soup into serving bowls and generously top with crispy rye bread croutons and chopped green onions.
- Serve immediately while the soup is steaming hot, offering a delightful twist on the classic Reuben sandwich flavor profile.
Notes
- Select high-quality corned beef with good marbling for maximum flavor depth and tender meat texture.
- Drain sauerkraut thoroughly to prevent excess liquid from diluting the soup’s creamy consistency.
- Toast rye bread croutons separately with butter and garlic for extra crunch and aromatic enhancement.
- Consider substituting lactose-free milk and cheese for those with dairy sensitivities, maintaining the soup’s rich profile.
- Prep Time: 10 minutes
- Cook Time: 25-30 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 460
- Sugar: 2 g
- Sodium: 1200 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 90 mg