Reuben Soup
Reuben Soup transforms the classic deli sandwich into a rich, creamy bowl loaded with tender corned beef, tangy sauerkraut, melted Swiss cheese, and a flavorful broth. Finished with rye bread croutons, this comforting soup delivers bold, savory flavor in every spoonful.
Equipment
- large pot
- wooden spoon
- Whisk
- ladle
- knife
- cutting board
Ingredients
- 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, to taste
- black pepper, to taste
- rye bread croutons, for garnish
- fresh parsley or dill, for garnish
Instructions
- In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, sautéing for 3–4 minutes until soft and fragrant.
- Sprinkle in the flour and stir constantly for 1–2 minutes to form a smooth roux.
- Slowly whisk in the broth, ensuring no lumps remain. Bring to a gentle boil.
- Reduce the heat and simmer for about 10 minutes until the soup slightly thickens.
- Stir in the half-and-half, corned beef, sauerkraut, caraway seeds (if using), and Swiss cheese.
- Simmer for another 10 minutes, stirring occasionally, until creamy and well combined.
- Add the Thousand Island dressing and season with salt and pepper to taste.
- Serve hot, topped with rye bread croutons and fresh herbs.
Notes
Drain sauerkraut thoroughly to prevent excess liquid. Use freshly shredded Swiss cheese for smoother melting. Keep heat low after adding dairy to avoid curdling. Add croutons just before serving to maintain their crunch. Adjust seasoning after stirring in Thousand Island dressing.