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Creamy Reuben Soup

Creamy Reuben Soup is a rich and flavorful dish that transforms the iconic Reuben sandwich into a comforting bowl of soup.
This hearty soup features tender corned beef, sauerkraut, and Swiss cheese in a creamy, tangy broth. The combination of savory and sour flavors is balanced with a touch of cream and spices, giving it a smooth and velvety texture.
Rye bread croutons are often added on top to mimic the traditional sandwich experience, adding a delightful crunch.
The soup starts by sautéing onions and garlic, followed by adding diced corned beef and sauerkraut. A creamy base made from chicken broth, heavy cream, and Swiss cheese brings richness, while a touch of caraway seeds enhances the authentic Reuben flavor.
It’s perfect for St. Patrick’s Day or whenever you’re craving a cozy and satisfying meal. Serve it with extra rye bread or a side of pickles for the ultimate Reuben-inspired experience.
This soup is easy to make and packed with flavor, making it a great choice for a quick weeknight meal or a crowd-pleasing appetizer.
The creamy texture combined with the tangy sauerkraut and salty corned beef creates a comforting, nostalgic taste in every bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 420 kcal

Ingredients
  

  • 2 tablespoon butter
  • 1 small onion diced
  • 2 cloves garlic minced
  • 1/4 cups all-purpose flour
  • 4 cups chicken or beef broth
  • 1 cups heavy cream
  • 1/2 pound corned beef chopped
  • 1 cup sauerkraut drained
  • 1 cup shredded Swiss cheese
  • 1 teaspoon caraway seeds
  • Salt and pepper to taste
  • Rye bread croutons

Instructions
 

  • Sauté the Aromatics: In a large pot, melt butter over medium heat. Add diced onion and garlic; cook until softened (about 3–4 minutes).
  • Make the Base: Stir in the flour and cook for 1 minute. Slowly whisk in the broth until smooth. Bring to a simmer.
  • Add the Ingredients: Stir in heavy cream, corned beef, sauerkraut, and caraway seeds (if using). Simmer for 10–12 minutes until the soup thickens.
  • Add Cheese: Gradually stir in Swiss cheese until melted and smooth. Season with salt and pepper to taste.
  • Serve: Garnish with rye bread croutons and a sprinkle of caraway seeds if desired. Serve hot and enjoy!