🥣 Creamy Reuben Soup
📋 Ingredients (Serves 4–6)
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2 tbsp unsalted butter
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1 small onion, finely diced
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2 cloves garlic, minced
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1/4 cup all-purpose flour
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3 cups beef broth (low-sodium preferred)
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1 1/2 cups heavy cream or half-and-half
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1 ½ cups chopped cooked corned beef (or deli-style slices, diced)
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1 cup sauerkraut, drained (squeeze out excess liquid)
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1 ½ cups shredded Swiss cheese
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1 tsp Dijon mustard
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Salt and black pepper, to taste
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Optional: 1/2 tsp caraway seeds (for that rye bread flavor)
👩🍳 Instructions
1. Sauté aromatics
In a large pot, melt the butter over medium heat.
Add onion and cook for 4–5 minutes until soft.
Stir in garlic and cook 1 more minute.
2. Make the roux
Sprinkle flour over the onions and stir well to form a paste.
Cook for 1–2 minutes to remove the raw flour taste.
3. Add liquids
Slowly whisk in beef broth, stirring constantly to avoid lumps.
Then pour in cream or half-and-half and continue stirring.
4. Simmer
Bring to a low simmer (do not boil), stirring often, for about 8–10 minutes until slightly thickened.
5. Add the Reuben goodness
Stir in chopped corned beef, drained sauerkraut, Dijon mustard, and caraway seeds (if using).
Simmer another 5–7 minutes to let flavors meld.
6. Add cheese
Turn heat to low and stir in the shredded Swiss cheese gradually until melted and smooth.
Taste and season with salt and pepper as needed.
🥖 To Serve
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Top with extra Swiss cheese or croutons.
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Serve with buttered rye toast, grilled rye sandwiches, or crackers.
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Garnish with chopped parsley or green onions for color.
📝 Tips & Variations
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Make it lighter: Use whole milk instead of cream.
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Add potatoes: Diced cooked potatoes can bulk up the soup.
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Thicken it more: Add a few cubes of cream cheese or a spoonful of sour cream at the end.
Want a slow cooker version or ideas for what to serve on the side?
