Reuben Soup
Take corned beef and sauerkraut to a whole new level with this comfy, cozy, Creamy Reuben Soup. It's all the flavors of your favorite sandwich, in a bowl of hearty soup!
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Course: Dinner, Soup
Cuisine: American
Keyword: corned beef soup, reuben soup, sauerkraut soup
Servings: 4
Calories: 427kcal
- 4 tablespoons unsalted butter
- 1 yellow onion, chopped
- 2 cloves garlic, minced
- 1 cup carrots, peeled and chopped into 1⁄4 inch pieces
- 2 tablespoons all-purpose flour
- 3 cups chicken or vegetable broth
- 1 large bay leaf
- 1 cup sauerkraut, drained and rinsed
- 1½ cup corned beef, chopped or shredded
- 1 teaspoon caraway seeds
- 1 cup half-and-half
- salt and fresh ground black pepper, to taste
- 1 cup shredded Swiss cheese
- rye bread croutons, optional
Melt the butter in a large saucepan or Dutch oven over medium heat. Add the chopped onion, minced garlic, and chopped carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 to 7 minutes.
Sprinkle the flour over the vegetables and stir until the mixture is well combined. Cook for 1 to 2 minutes until the flour is lightly browned.
Slowly pour the chicken or vegetable broth, stirring constantly to avoid lumps.
Add the bay leaf, sauerkraut, corned beef, and caraway seeds.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 20 to 25 minutes, or until the vegetables are tender.
Stir in the half-and-half and remove the bay leaf from the soup.
Taste the soup and season with salt and pepper.
Remove from heat and serve the soup hot, topped with shredded Swiss cheese and croutons, if using.
- Refrigerating: Leftover Reuben soup can be stored in your refrigerator for up to three days. Keep it in an airtight container or mason jar, and cover it tightly with a lid.
- Reheating: To reheat the soup, place the desired amount in a small saucepan over medium heat, and stir frequently until the soup is piping hot but not boiling. You can also microwave it if you prefer.
- Corned Beef: This recipe works with leftover corned beef or deli corned beef that has been shredded or sliced into small pieces.
- Rinse the Sauerkraut: Since sauerkraut can be very sour, I highly recommend draining it and rinsing it. This will leave the perfect amount of tangy tartness.
- Raw vs. Cooked Sauerkraut: Because this recipe calls for boiling the sauerkraut, you don’t need the raw kind. Canned or jarred is fine.
Calories: 427kcal | Carbohydrates: 16g | Protein: 17g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 10g | Trans Fat: 0.5g | Cholesterol: 99mg | Sodium: 1567mg | Potassium: 448mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6520IU | Vitamin C: 22mg | Calcium: 346mg | Iron: 2mg