Description
This creamy and savory Reuben Soup is inspired by the classic Reuben sandwich, with corned beef, sauerkraut, Swiss cheese, and a rich, velvety broth. It’s the perfect comfort food, combining all the flavors of the beloved sandwich in a warm and hearty soup form.
Ingredients
Scale
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup sauerkraut, drained and chopped
- 1 cup corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 cup half-and-half
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Rye bread, toasted and chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Stir in flour to make a roux and cook for about 1-2 minutes, until golden.
- Slowly whisk in chicken broth, stirring constantly until the mixture thickens.
- Add sauerkraut, corned beef, Swiss cheese, half-and-half, and Dijon mustard. Stir until the cheese melts and the soup becomes creamy.
- Season with salt and pepper to taste. Let simmer for 10-15 minutes, stirring occasionally.
- Serve the soup hot, garnished with toasted rye bread cubes.
Notes
- If you prefer a vegetarian version, you can omit the corned beef and use vegetable broth instead of chicken broth.
- For a richer soup, you can add more half-and-half or substitute with heavy cream.
- The toasted rye bread cubes make a perfect topping, mimicking the crunch of a Reuben sandwich.
- Prep Time: 10 minutes
- Cook Time: 20 minutes