This Easy Creamy Reuben Soup brings all the beloved flavors of a Reuben sandwich into a rich, velvety bowl of comfort. The hearty combination of corned beef, tangy sauerkraut, and melted Swiss cheese, all swimming in a creamy broth, makes this soup a truly satisfying dish.
- Ingredients:
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups beef broth
- 1 cup sauerkraut, drained and chopped
- 1 1/2 cups cooked corned beef, chopped
- 1 cup heavy cream
- 1/2 cup Swiss cheese, shredded
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon caraway seeds (optional)
- Salt and pepper to taste
- Rye bread, cut into cubes (for croutons)
- 1 tablespoon butter (for croutons)
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking for 3-4 minutes until softened and fragrant.
- Add the beef broth, sauerkraut, and corned beef to the pot, stirring to combine. Bring to a simmer and cook for 10 minutes, allowing the flavors to meld together.
- Lower the heat and stir in the heavy cream, Swiss cheese, Dijon mustard, Worcestershire sauce, and caraway seeds (if using). Stir until the cheese has melted and the soup is creamy.
- Season with salt and pepper to taste. Keep the soup on low heat while preparing the croutons.
- In a small skillet, melt the butter over medium heat. Add the rye bread cubes and sauté until crispy and golden brown, about 4-5 minutes.
- Ladle the soup into bowls and top with the homemade croutons. Serve immediately and enjoy!
Kcal: 350 kcal | Servings: 4 servings
#reubensoup #creamysoups #cornedbeef #sauerkraut #comfortfood #easyrecipes #souprecipes #reubenrecipe #beefbroth #cheesysoups #dinnerideas #homemadesoup #quickmeals #cheeseandmeat #classicflavors #souprecipe #creamycomfort #easymeals #soupseason