Description
A comforting, creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and rye bread crisps for dipping.
Ingredients
- 2 tbsp butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups beef broth
- 2 cups half-and-half or heavy cream
- 1 1/2 cups cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 2 cups shredded Swiss cheese
- 1 tsp caraway seeds (optional)
- Salt and black pepper, to taste
- 4 slices rye bread
- 2 tbsp olive oil or melted butter
Instructions
- Preheat oven to 375°F (190°C). Cut rye bread into cubes, toss with olive oil or melted butter, spread on a baking sheet, and bake for 10–12 minutes until crispy. Set aside.
- In a large pot, melt butter over medium heat. Add onion and garlic, sauté until soft and fragrant.
- Sprinkle flour over the onion mixture and cook, stirring, for 1–2 minutes to eliminate raw flour taste.
- Slowly whisk in beef broth until smooth, then bring to a simmer.
- Stir in half-and-half, corned beef, sauerkraut, and caraway seeds. Simmer gently for 10 minutes.
- Gradually add Swiss cheese, stirring until melted and soup is creamy. Season with salt and pepper to taste.
- Serve hot, topped with crispy rye bread cubes for crunch.
Notes
- For extra flavor, toast the bread cubes with a sprinkle of garlic powder or caraway seeds.
- You can substitute pastrami or deli corned beef if desired.
- Adjust creaminess by using milk instead of cream for a lighter soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American