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Reuben Soup: The Cozy Comfort of a Classic Sandwich in a Bowl

Reuben Soup with rye croutons in a ceramic bowl
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Reuben Soup is a delightful twist on the classic Reuben sandwich, delivering all the flavors you love in a warm, comforting bowl. Creamy, rich, and full of chunks of tender corned beef, tangy sauerkraut, and melted Swiss cheese, this soup is a hearty meal perfect for chilly days.

Ingredients

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  • 2 tablespoons unsalted butter
  • 1 small onion, finely chopped
  • 2 garlic cloves, minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken or beef broth
  • 1 1/2 cups half-and-half or whole milk
  • 1 1/2 cups cooked corned beef, chopped
  • 1 cup sauerkraut, drained
  • 1/2 teaspoon caraway seeds (optional)
  • 1/2 cup Swiss cheese, shredded
  • 1/4 cup Thousand Island dressing
  • Salt and pepper to taste
  • Rye bread croutons (for garnish)
  • Fresh parsley or dill (for garnish)

Instructions

1. In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until softened.

2. Stir in the flour and cook for 1–2 minutes to form a roux.

3. Gradually whisk in the chicken or beef broth, making sure there are no lumps. Bring to a boil, then reduce the heat and simmer for 10 minutes until slightly thickened.

4. Stir in the half-and-half, corned beef, sauerkraut, caraway seeds (if using), and Swiss cheese. Simmer for another 10 minutes, stirring occasionally, until the cheese is melted and the soup is creamy.

5. Stir in the Thousand Island dressing and season with salt and pepper to taste.

6. Serve the soup hot, garnished with rye bread croutons and fresh parsley or dill.

Notes

This soup is a great use for leftover corned beef. For a richer taste, use beef broth instead of chicken. Toast rye bread cubes in the oven with a little olive oil for easy homemade croutons. If you prefer a thicker soup, add a touch more flour or reduce the broth slightly.

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Find it online: https://paulakitchen.com/reuben-soup-recipe/