Description
This Creamy Reuben Soup Recipe is delicious and easy to make, perfect for a satisfying family dinner. Enjoy a rich corned beef soup with tangy sauerkraut, ideal for an easy or weeknight dinner everyone will love.
Ingredients
Scale
- 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
- 2 cups shredded Swiss cheese divided
- 2 slices rye bread cubed into bite-sized pieces for croutons
- 1 tablespoon olive oil for croutons
- 2 tablespoons fresh parsley chopped for garnish
Instructions
- Heat your oven to 375°F and coat the rye bread cubes with olive oil and some salt. Spread them evenly on a baking tray and bake for 8 to 10 minutes, turning once until golden and crisp. Let them cool.
- In a large pot, melt the butter over medium heat, then add onion and celery. Cook for about 5 minutes until soft, stirring to avoid browning.
- Add minced garlic and cook for 30 seconds until it smells fragrant. Stir in flour and cook for 1 to 2 minutes to create a thick mixture.
- Slowly add chicken broth while stirring constantly to avoid lumps. Mix in corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Blend well.
- Bring the soup to a gentle boil, then lower the heat to simmer. Cover and cook for 20 to 25 minutes, stirring occasionally until celery is tender.
- Remove from heat and discard bay leaves. Stir in heavy cream and 1 1/2 cups Swiss cheese until melted and smooth.
- Serve the soup in bowls and top each with the leftover Swiss cheese, rye croutons, and fresh parsley.
Notes
- Leftover corned beef works wonderfully, or you can purchase it pre-cooked from your deli counter
- Adjust the amount of sauerkraut to suit your preference for tanginess
- Rinsing and draining the sauerkraut can tone down the sourness if desired
- For a twist, try using pastrami instead of corned beef
- You can also add diced carrots for extra vegetables, or substitute Thousand Island with Russian dressing
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Calories: 658kcal
- Sugar: 7g
- Sodium: 2382mg
- Fat: 53g
- Saturated Fat: 24g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 143mg