Description

This Easy Creamy Reuben Soup transforms the classic Reuben sandwich into a comforting, rich, and creamy soup. Packed with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a touch of caraway seeds, it’s perfect for chilly days and Halloween parties.

Ingredients

For the Soup:

2 tablespoons butter

1 small onion, finely chopped

2 cloves garlic, minced

¼ cup all-purpose flour

4 cups beef broth

1 ½ cups half-and-half

2 cups chopped cooked corned beef

1 ½ cups sauerkraut, drained and chopped

1 cup shredded Swiss cheese

1 teaspoon caraway seeds

1 tablespoon Dijon mustard

Salt and pepper to taste

Optional Topping:

Rye croutons

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Base: In a large pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and cook for another 30 seconds until fragrant.
Create the Roux: Sprinkle the flour over the onion and garlic mixture, stirring constantly for about 1 minute.
Add the Liquids: Gradually whisk in the beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce heat and simmer for 5 minutes.
Incorporate the Cream: Slowly stir in the half-and-half, being careful not to let the soup boil rapidly to prevent curdling. Heat through until steaming.
Add the Stars of the Show: Stir in the chopped corned beef, drained sauerkraut, caraway seeds, and Dijon mustard. Let the soup simmer gently for 10-15 minutes.
Finish with Cheese: Remove the pot from heat and gradually stir in the shredded Swiss cheese until completely melted and incorporated. Season with salt and pepper to taste.
Serve and Enjoy: Ladle the soup into bowls and top with rye croutons if desired for that extra Reuben sandwich experience.

Notes

For the best flavor, use high-quality corned beef, preferably leftover or deli-style corned beef.

If you prefer a milder flavor, rinse the sauerkraut before draining and chopping.

To prevent curdling, avoid overheating the soup once you add the half-and-half.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 980mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 22g
Cholesterol: 60mg