Creamy Reuben Soup Recipe
This Creamy Reuben Soup Recipe brings classic deli flavors to your bowl. Rich, hearty, and satisfying, this soup captures every beloved Reuben sandwich element.
Equipment
- Large heavy-bottom pot
- Wooden spoon for stirring
- Sharp knife for chopping
- Cutting Board
- Measuring cups and spoons
- Ladle (for serving)
Ingredients
- 1 lb deli corned beef diced
- 2 cups sauerkraut drained
- 8 oz Swiss cheese shredded
- 4 cups beef broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 medium onion diced
- 2 tbsp flour
- 1 tsp caraway seeds
- Salt and pepper to taste
Instructions
- Heat butter in large pot over medium heat.
- Add diced onion and cook until softened.
- Sprinkle flour over onions and stir well.
- Slowly add beef broth while stirring constantly.
- Add diced corned beef and caraway seeds.
- Simmer soup for 15 minutes on low.
- Stir in drained sauerkraut and cook 5 minutes.
- Add heavy cream and mix thoroughly.
- Gradually add Swiss cheese while stirring continuously.
- Season with salt and pepper to taste.
Notes
- Use quality deli corned beef for best flavor
- Drain sauerkraut well to prevent excess liquid
- Add cheese slowly to prevent sauce separation
- Don't boil after adding cream and cheese
- Serve immediately while hot and creamy