Description

Creamy Reuben Soup brings all the flavors of the classic sandwich into a cozy bowl of comfort. Packed with corned beef, sauerkraut, Swiss cheese and a velvety broth, this soup is hearty, flavorful and ready in under an hour.

Ingredients

Scale

2 tablespoons unsalted butter

1 cup chopped yellow onion

1 cup peeled and chopped carrots (¼-inch pieces)

1 tablespoon minced fresh garlic

¼ cup all-purpose flour

4½ cups chicken broth

1 pound deli-sliced corned beef, chopped (or shredded leftover corned beef)

1 (14.5 ounce) can sauerkraut, very well drained

½ teaspoon caraway seeds

½ cup Thousand Island dressing

1 large bay leaf

1 cup heavy cream

1 cup shredded Swiss cheese

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Instructions

In a large 6‑quart Dutch oven or soup pot, melt the butter over medium‑high heat. Add the chopped onion and chopped carrots. Cook, stirring frequently, about 5 minutes until the vegetables begin to soften.
Add the minced garlic and cook another 30 seconds, stirring frequently to avoid burning.
Sprinkle the flour over the vegetables and stir continuously so that the flour coats the vegetables and begins to cook (this thickens the broth).
Slowly pour in the chicken broth while stirring — this helps prevent lumps from the flour. Then add in the chopped corned beef, drained sauerkraut, caraway seeds, Thousand Island dressing and the bay leaf. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to medium‑low or low so it’s simmering. Cover the pot and allow the soup to simmer gently for 20 to 25 minutes, or until the carrots have softened.
Remove from heat. Stir in the heavy cream until blended. Remove and discard the bay leaf.

Ladle the soup into bowls and sprinkle each serving with shredded Swiss cheese, letting it melt into the steamy broth.

Notes

For a lighter version, use half-and-half instead of heavy cream.

Freeze before adding cream for best texture.

Rinse sauerkraut lightly if you prefer less tang.

Nutrition

Serving Size: 1½ cups
Calories: ~550 kcal
Sugar: ~4 g
Carbohydrates: ~19 g
Protein: ~23 g