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Irresistible Reuben Soup

Reuben soup - featured image

A hearty and comforting soup inspired by the classic Reuben sandwich, featuring tangy sauerkraut, savory corned beef, and creamy Swiss cheese.

Ingredients

Scale
  • 2 cups corned beef, diced
  • 1 cup sauerkraut
  • 2 tablespoons butter
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup Swiss cheese, shredded
  • 2 tablespoons flour
  • 1 teaspoon caraway seeds (optional)
  • Salt and pepper, to taste
  • Fresh parsley, chopped (optional garnish)

Instructions

  1. Dice the corned beef, shred the Swiss cheese, and chop the onion and garlic.
  2. In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic and sauté for another minute.
  3. Sprinkle 2 tablespoons of flour over the sautéed onions and garlic. Whisk constantly for 2 minutes to cook out the raw flour flavor.
  4. Gradually pour in 4 cups of chicken broth, whisking to combine. Bring to a simmer and allow the soup to thicken slightly.
  5. Reduce the heat to low and stir in 1 cup of heavy cream. Simmer for 5 minutes, stirring occasionally.
  6. Stir in the diced corned beef, sauerkraut, and caraway seeds (if using). Simmer for another 10 minutes to let the flavors meld.
  7. Gradually add the shredded Swiss cheese, stirring until melted and fully incorporated into the soup.
  8. Add salt and pepper to your liking. Taste and adjust as needed.
  9. Ladle the soup into bowls and top with chopped fresh parsley for a burst of color.

Notes

[‘Use freshly shredded Swiss cheese for better melting.’, ‘Taste as you go to balance the tanginess of the sauerkraut.’, ‘Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.’, ‘Reheat gently with a splash of broth or cream to restore texture.’]

Nutrition

Keywords: Reuben soup, comfort food, corned beef soup, sauerkraut soup, Swiss cheese soup