Creamy reuben soup
Warm up with this Creamy Reuben Soup—a cozy twist on the classic sandwich! Loaded with corned beef, tangy sauerkraut, Swiss cheese, and topped with crispy rye croutons. Comfort in a bowl!
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Servings: 6
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion finely chopped
- 2 ribs celery chopped into ¼-inch pieces
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4½ cups chicken broth
- 1 lb deli-sliced corned beef chopped or shredded
- 1 14-oz can sauerkraut, thoroughly drained
- 1 teaspoon caraway seeds
- ½ cup Thousand Island dressing
- 2 bay leaves
- 1 cup heavy cream
- 2 cups shredded Swiss cheese divided
- 2 slices rye bread cubed into ½-inch pieces
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley chopped (for garnish)
- Salt to taste
Instructions
- Prepare Croutons: Preheat oven to 375°F (190°C). Toss rye bread cubes with olive oil and a pinch of salt. Arrange in a single layer on a baking sheet. Bake for 8–10 minutes, turning halfway, until golden and crisp. Set aside.
- Sauté Vegetables: Melt butter in a large pot over medium heat. Add onion and celery; cook 5 minutes, stirring occasionally, until softened. Add garlic and cook 30 seconds until fragrant.
- Make Roux: Sprinkle flour over vegetables and stir continuously for 1–2 minutes to form a light golden paste.
- Build Soup Base: Gradually whisk in chicken broth until smooth. Add corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaves. Stir to combine.
- Simmer: Bring mixture to a gentle boil, then reduce heat to low. Cover and simmer 20–25 minutes, stirring occasionally, until celery is tender.
- Finish with Cream and Cheese: Remove pot from heat. Discard bay leaves. Stir in heavy cream and 1½ cups Swiss cheese until fully melted and incorporated.
- Serve: Ladle soup into bowls. Top with remaining Swiss cheese, rye croutons, and parsley. Serve immediately.
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