Description
A comforting, creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and crunchy rye croutons.
Ingredients
Scale
- 3 tablespoons butter
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups beef broth
- 2 cups heavy cream
- 2 cups cooked corned beef, chopped
- 1 ½ cups sauerkraut, drained and rinsed
- 2 cups Swiss cheese, shredded
- 4 slices rye bread, cubed and toasted
- ½ teaspoon caraway seeds (optional)
- Salt and black pepper to taste
Instructions
- Preheat Your Equipment: Heat a large soup pot over medium heat and preheat oven to 375°F for croutons.
- Combine Ingredients: Melt butter, sauté onions and garlic until fragrant. Stir in flour to make a roux.
- Prepare Your Cooking Vessel: Whisk in beef broth, then add cream, stirring to combine.
- Assemble the Dish: Stir in corned beef, sauerkraut, caraway seeds, salt, and pepper.
- Cook to Perfection: Simmer for 20 minutes until thickened and creamy.
- Finishing Touches: Stir in Swiss cheese until melted. Toast rye bread cubes until golden.
- Serve and Enjoy: Ladle soup into bowls, top with rye croutons, and extra cheese if desired.
Notes
- Use leftover corned beef for richer flavor.
- Add sauerkraut gradually to control tanginess.
- Do not boil soup after adding cheese to prevent separation.
- Toast croutons just before serving for best crunch.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 5g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
Keywords: Reuben soup, creamy corned beef soup, sauerkraut soup, deli-inspired soup, comfort food