Description
Reuben Soup is a comforting and flavorful twist on the classic Reuben sandwich, combining tender corned beef, tangy sauerkraut, and melted Swiss cheese in a creamy broth. This hearty soup is perfect for a cozy meal and brings all the deliciousness of the traditional deli favorite into a warming bowl.
Ingredients
Scale
Soup Base
- 1 tablespoon unsalted butter
- 1 medium yellow onion (2 cups), chopped
- 2 teaspoons minced garlic
- 1 pound corned beef slices, chopped
- 1 1/2 tablespoons flour
- 5 cups chicken broth
- 1 can sauerkraut (14.5 oz), well drained
Toppings and Garnish
- 1/4 cup sour cream
- 2 tablespoons cut chives
- 1 cup Swiss cheese, shredded and divided
Instructions
- Sauté aromatics and corned beef: In a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Then, stir in the chopped corned beef and cook briefly to warm through.
- Thicken the soup base: Sprinkle the flour over the onion and corned beef mixture. Stir constantly for 1-2 minutes to cook the flour and form a roux, which will help thicken the soup.
- Add broth and sauerkraut: Gradually pour in the chicken broth while stirring to avoid lumps. Add the well-drained sauerkraut to the pot and stir to combine. Bring the soup to a gentle boil, then reduce heat and simmer for about 15 minutes to allow flavors to meld.
- Finish with cheese and sour cream: Stir in half of the shredded Swiss cheese until melted and incorporated into the soup. Remove the pot from heat and swirl in the sour cream for a creamy texture.
- Serve and garnish: Ladle the soup into bowls and sprinkle the remaining Swiss cheese on top. Garnish with fresh cut chives for a pop of color and flavor. Serve hot with crusty bread or rye as desired.
Notes
- You can use leftover corned beef from a roast or deli slices for convenience.
- Drain the sauerkraut well to prevent the soup from becoming too sour or watery.
- Adjust the amount of sour cream to taste; it adds a creamy tang that balances the flavors.
- Swiss cheese can be substituted with Gruyère or any good melting cheese if preferred.
- For a vegetarian version, substitute vegetable broth and omit the corned beef.