Description
A hearty and creamy soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and rye bread for a comforting twist.
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 cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 1 1/2 cups heavy cream
- 1 1/2 cups shredded Swiss cheese
- 1 tsp caraway seeds (optional)
- Salt and black pepper to taste
- 4 slices rye bread, toasted and cubed
Instructions
- In a large pot, melt butter over medium heat. Add onion and garlic, and sauté until softened.
- Stir in flour and cook for 1–2 minutes to form a roux.
- Slowly whisk in beef broth until smooth. Bring to a simmer and cook for 5 minutes, stirring frequently.
- Add corned beef and sauerkraut. Simmer for 10 minutes to allow flavors to blend.
- Reduce heat to low and stir in heavy cream, Swiss cheese, and caraway seeds. Cook until cheese is melted and soup is creamy.
- Season with salt and black pepper to taste.
- Ladle soup into bowls and top with rye bread croutons before serving.
Notes
- For extra flavor, lightly butter and toast rye bread before cubing it.
- You can substitute half-and-half for heavy cream for a lighter version.
- Adjust sauerkraut quantity to your taste preference.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American