Description
Hearty Reuben Soup delivers classic deli sandwich flavors in a comforting bowl of goodness. Melted swiss, tender corned beef, and tangy sauerkraut blend seamlessly, promising warmth and satisfaction you’ll savor to the last spoonful.
Ingredients
Scale
Main Ingredients:
- 1 1/2 cups cooked corned beef (chopped)
- 1 cup sauerkraut (drained)
- 1 cup Swiss cheese (shredded)
- 4 cups chicken broth
- 1 1/2 cups half-and-half
Aromatic and Thickening Ingredients:
- 1 small onion (finely chopped)
- 1 garlic clove (minced)
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 tablespoon Dijon mustard
Seasoning and Garnish:
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- Rye bread croutons
- Fresh parsley
Instructions
- Prepare a large pot and melt butter over medium heat, introducing finely diced onions and crushed garlic. Sauté for approximately 4 minutes until vegetables become translucent and aromatic.
- Sprinkle flour into the softened vegetables, stirring continuously for one minute to create a smooth roux. Gradually incorporate chicken broth, whisking meticulously to prevent lumps from forming.
- Reduce heat and blend half-and-half, Dijon mustard, and caraway seeds into the simmering liquid. Allow the mixture to gently simmer for 2-3 minutes, enabling flavors to harmonize.
- Introduce drained sauerkraut and chopped corned beef into the creamy base. Gradually fold in shredded Swiss cheese, stirring until completely melted and thoroughly integrated.
- Taste and adjust seasoning with salt and pepper, ensuring a balanced flavor profile. Simmer for an additional 2 minutes to allow ingredients to meld together completely.
- Carefully ladle the soup into serving bowls, topping with crispy rye bread croutons. Optionally garnish with fresh chopped parsley for a vibrant finishing touch.
Notes
- Choose a sturdy pot with thick bottom to prevent burning and ensure even heat distribution during roux preparation.
- Drain sauerkraut thoroughly to avoid excess liquid making soup watery, gently pressing out moisture with paper towels.
- Slice corned beef against grain into thin pieces for tender, melt-in-your-mouth texture that blends seamlessly with creamy soup.
- Consider low-sodium broth option if watching salt intake, allowing more control over final seasoning without compromising flavor depth.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 283 kcal
- Sugar: 3 g
- Sodium: 712 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 11 g
- Fiber: 2 g
- Protein: 16 g
- Cholesterol: 55 mg