Creamy Reuben Soup

Creamy Reuben Soup
  • PREP TIME
    20 mins
  • COOK TIME
    50 mins
  • TOTAL TIME
    1 hrs 10 mins
  • SERVING
    12 People
  • VIEWS
    96

This Creamy Reuben Soup is inspired by the classic deli sandwich. It's a hearty and flavorful chowder that perfectly balances the savory corned beef, tangy sauerkraut, and creamy broth. A surprisingly easy and comforting soup that's sure to become a new favorite.

Ingridients

Adjust Servings

Nutrition

  • Carbohydrate
    25 g
  • Cholesterol
    142 mg
  • Fiber
    2 g
  • Protein
    28 g
  • Saturated Fat
    26 g
  • Sodium
    1005 mg
  • Sugar
    3 g
  • Fat
    43 g
  • Unsaturated Fat
    0 g

Follow The Directions

01

Step

In a large stockpot over medium heat, melt butter. Add onion, celery, and red bell pepper. Cook, stirring occasionally, until vegetables are tender, about 6-8 minutes.

02

Step

Add minced garlic, tarragon, and caraway seeds to the pot. Cook for another minute until fragrant.

03

Step

Slowly stir in all-purpose flour, ensuring there are no lumps. Cook, stirring constantly, over low heat until the flour is lightly browned, about 10 minutes. This creates a flavorful roux.

04

Step

Gradually whisk in beef stock, making sure to incorporate it smoothly to avoid lumps. Then, stir in half-and-half, chopped corned beef, sauerkraut, seasoned salt, and black pepper.

05

Step

Bring the soup to a simmer, then reduce heat to low. Cover and simmer until the soup is heated through and slightly thickened, about 30 minutes.

06

Step

Stir in 2 cups of shredded Swiss cheese until completely melted and incorporated into the soup.

07

Step

Ladle the creamy Reuben soup into individual bowls. Top with rye croutons and the remaining 1/2 cup of shredded Swiss cheese. Serve immediately and enjoy!

Make sure to drain the sauerkraut well before adding it to the soup to prevent it from becoming too watery.
For a richer flavor, use homemade beef stock. However, store-bought is perfectly acceptable.
If you don't have seasoned salt, you can substitute with a mixture of salt, celery seed, and onion powder.
Adjust the amount of black pepper and seasoned salt to your personal preference.
For an extra touch, you can toast the rye croutons in the oven before adding them to the soup.

Clare Schaden

Written by

Our recipe authors are passionate food lovers who share thousands of diverse dishes from around the world. They bring daily cooking inspiration with delicious, easy-to-make recipes for every occasion.

RECIPE REVIEWS

Avarage Rating: 4.6/ 5 ( 32 Ratings)
Total Reviews: (8)
  • Elenora Hickle

    This recipe is a keeper!

  • Verdie Hermann

    The roux is key to getting the right consistency. Don't skip that step!

  • Jabari Stark

    I was skeptical about the sauerkraut, but it adds the perfect amount of tang.

  • Elvera Green

    I used gluten-free flour and it worked perfectly.

  • Haleigh Flatley

    Easy to make and so flavorful. A great way to use leftover corned beef.

  • Maxie Reilly

    My family loved this! It's definitely going into our regular rotation.

  • Seth Labadie

    I added a little bit of Dijon mustard for extra flavor, and it was delicious!

  • Nola Boehm

    This soup is amazing! It tastes just like a Reuben sandwich in a bowl.

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