Description
This creamy and flavorful Reuben Soup captures the beloved flavors of the classic Reuben sandwich in a comforting bowl. Combining tender corned beef, tangy sauerkraut, melted Swiss cheese, and a hint of Dijon mustard, it simmers to a luscious, cheesy consistency perfect for a hearty meal.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 3 cups beef broth
- 1 cup whole milk
- 1 cup heavy cream
Main Ingredients
- 2 cups shredded Swiss cheese
- 2 cups chopped corned beef
- 1 1/2 cups sauerkraut, drained and roughly chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional)
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt or to taste
For Serving
- 1 cup rye bread cubes, toasted
Instructions
- Sauté Aromatics: Melt the butter in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes. Stir in minced garlic and cook for another minute until fragrant.
- Create Roux: Sprinkle the all-purpose flour over the cooked onion and garlic mixture and stir continuously for 1 to 2 minutes to form a roux, which will help thicken the soup.
- Add Liquids: Gradually whisk in the beef broth to avoid lumps. Then add the whole milk and heavy cream. Bring the mixture to a gentle simmer, stirring often until it thickens slightly.
- Melt Cheese: Slowly add the shredded Swiss cheese a handful at a time, stirring continuously until the cheese is completely melted and the soup is smooth.
- Add Main Ingredients: Stir in the chopped corned beef, drained and chopped sauerkraut, Dijon mustard, caraway seeds if using, black pepper, and salt. Mix well to combine all flavors.
- Simmer to Meld Flavors: Allow the soup to simmer gently for 10 to 15 minutes, stirring occasionally, until heated through and the flavors have blended perfectly.
- Adjust Seasoning and Serve: Taste and adjust salt or pepper as necessary. Serve the hot soup topped generously with toasted rye bread cubes for added texture and authentic flavor.
Notes
- Ensure sauerkraut is thoroughly drained to prevent the soup from becoming too watery.
- For extra tanginess, add a splash of the sauerkraut juice to the soup.
- If the soup thickens too much during cooking, thin it out with additional beef broth.
- Toasting rye bread cubes before serving enhances their crunch and flavor.
