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!
Servings: 4
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
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
