Description
Reuben Soup is a hearty and flavorful American classic inspired by the famous Reuben sandwich. This creamy soup features tender corned beef, tangy sauerkraut, and melted Swiss cheese in a rich broth thickened with a smooth roux, perfectly complemented with toasted rye bread cubes for a comforting meal.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons all purpose flour
- 3 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
Main Ingredients
- 2 cups cooked corned beef, chopped
- 1 1/2 cups sauerkraut, drained and lightly chopped
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/4 teaspoon salt or to taste
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
Finishing Touches
- 1 cup shredded Swiss cheese
- 1 cup rye bread cubes, toasted for serving
Instructions
- Prepare the base: Melt the butter in a large pot over medium heat. Add the finely chopped onion and cook for about 4 minutes until softened and translucent.
- Add garlic: Stir in the minced garlic and cook for 1 minute more until fragrant, being careful not to burn it.
- Make the roux: Sprinkle the all-purpose flour over the onion and garlic mixture, whisking continuously for 1 to 2 minutes to form a smooth roux. This will help thicken the soup.
- Add liquids: Gradually pour in the beef broth while whisking to avoid lumps. Then add the whole milk and heavy cream. Continue stirring until the soup begins to thicken nicely.
- Incorporate main ingredients: Stir in the chopped cooked corned beef, drained sauerkraut, caraway seeds if using, black pepper, salt, Dijon mustard, and Worcestershire sauce. Mix well to combine all flavors.
- Simmer the soup: Reduce the heat to medium-low and simmer the soup gently for about 10 minutes, allowing the flavors to meld together beautifully.
- Add the cheese: Lower the heat to low and gradually stir in the shredded Swiss cheese until melted completely and the soup has a smooth, creamy texture.
- Adjust seasoning and serve: Taste the soup and adjust salt or pepper if needed. Serve hot, topped with toasted rye bread cubes for added texture and flavor.
Notes
- Ensure the sauerkraut is well drained to prevent the soup from becoming too tangy.
- For extra flavor and crunch, lightly toast rye bread cubes with a little butter before using as topping.
- Adding a drizzle of Thousand Island dressing on top can give an authentic Reuben sandwich flavor twist.
