Description
This Creamy Reuben Soup is a comforting and savory dish inspired by the classic Reuben sandwich. Featuring tender corned beef, tangy sauerkraut, and a luscious creamy broth with a touch of Thousand Island dressing, this soup is perfect for a cozy meal. Finished with shredded Swiss cheese, it delivers all the flavors of a Reuben sandwich in a warm, hearty soup.
Ingredients
Soup Base
- 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
Main Ingredients
- 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
Finishing Ingredients
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- Sauté Vegetables: Melt butter over medium-high heat in a 6-quart Dutch oven or soup pot. Add chopped onions and carrots, cooking for 5 minutes while stirring frequently until they soften.
- Add Garlic: Stir in minced fresh garlic and cook for 30 seconds more, stirring frequently to prevent burning.
- Make Roux: Slowly sprinkle in the flour while stirring continuously to form a roux, which will thicken the soup.
- Add Liquids and Meats: Gradually add chicken broth, then stir in chopped corned beef, well-drained sauerkraut, caraway seeds, Thousand Island dressing, and the bay leaf. Mix thoroughly to combine all ingredients evenly.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to medium-low or low to maintain a simmer.
- Cook Until Tender: Cover the pot and let the soup simmer for 20 to 25 minutes, or until the carrots are tender and flavors meld.
- Finish Soup: Remove the soup from heat, stir in heavy cream for a rich, creamy texture, and remove and discard the bay leaf to avoid bitterness.
- Serve: Ladle soup into bowls and top each serving with shredded Swiss cheese, allowing it to melt into the warm soup before enjoying.
Notes
- Make sure to drain the sauerkraut very well to prevent the soup from becoming too watery.
- You can use leftover cooked corned beef as a substitute to save time.
- For a thicker soup, increase the flour slightly, but adjust the broth accordingly.
- Thousand Island dressing adds a signature tangy sweetness, but you can substitute with Russian dressing if desired.
- Serve with rye bread or crackers to complement the Reuben flavors.