Description
A rich and comforting Creamy Reuben Soup combining tender corned beef, sauerkraut, and classic Reuben flavors in a creamy broth topped with crispy rye croutons and Swiss cheese. Perfect for a hearty meal that captures the essence of the beloved sandwich in a warm bowl.
Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped into ¼-inch pieces
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 1/2 cups chicken broth
- 1 lb deli-sliced corned beef, chopped or shredded
- 1 can sauerkraut, thoroughly drained
- 1 teaspoon caraway seeds
- 1/2 cup Thousand Island dressing
- 2 bay leaves
- 1 cup heavy cream
- 1 1/2 cups shredded Swiss cheese (for soup)
Toppings
- 1/2 cup shredded Swiss cheese (for garnish)
- 2 slices rye bread, cubed into bite-sized pieces
- 1 tablespoon olive oil
- Pinch of salt
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Croutons: Preheat your oven to 375°F. Toss the rye bread cubes with olive oil and a pinch of salt, then spread them in a single layer on a baking sheet. Bake for 8 to 10 minutes, turning halfway through, until golden brown and crispy. Set aside to cool.
- Sauté Vegetables: Melt the butter in a large pot over medium heat. Add the chopped onion and celery, cooking for about 5 minutes until softened, stirring frequently to prevent browning.
- Add Garlic and Flour: Stir in the minced garlic and cook for 30 seconds until fragrant. Sprinkle flour over the vegetables, stirring continuously for 1 to 2 minutes to form a thick paste that will thicken the soup.
- Add Liquids and Main Ingredients: Gradually pour in the chicken broth while stirring constantly to avoid lumps. Add the corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Stir well to combine all flavors.
- Simmer the Soup: Bring the soup to a gentle boil, then reduce heat to low and cover. Simmer for 20 to 25 minutes, stirring occasionally until the celery is tender and flavors meld.
- Finish with Cream and Cheese: Remove the pot from heat and discard the bay leaves. Stir in the heavy cream and 1 1/2 cups of shredded Swiss cheese until fully melted and incorporated, creating a creamy texture.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with the remaining Swiss cheese, crispy rye bread croutons, and a sprinkle of fresh parsley for a vibrant finish.
Notes
- Drain sauerkraut thoroughly to prevent excess liquid from thinning the soup.
- For a vegetarian version, substitute chicken broth with vegetable broth and omit corned beef, or replace with plant-based meat alternatives.
- Freshly grated Swiss cheese melts better than pre-shredded for a creamier soup.
- You can prepare the croutons a day ahead and store in an airtight container to save time.
- Adjust the Thousand Island dressing quantity to taste for desired tanginess.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Simmering, Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximately 1 1/2 cups)
- Calories: 360
- Sugar: 4g
- Sodium: 850mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0.2g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 75mg
