Creamy Reuben Soup transforms the classic deli sandwich into a rich, comforting bowl filled with tender corned beef, tangy sauerkraut, Swiss cheese, and a smooth savory broth.
Ingredients
2 tablespoons butter
1 small yellow onion, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
3 cups low-sodium beef broth
2 cups whole milk
1 cup heavy cream
2 cups cooked corned beef, diced
1 1/2 cups sauerkraut, drained and squeezed dry
2 cups Swiss cheese, freshly shredded
1/2 teaspoon caraway seeds, optional
1/4 teaspoon freshly ground black pepper
Instructions
-
Melt butter in a large pot over medium heat. Add chopped onion and cook until soft and translucent, about 5 to 7 minutes.
-
Stir in minced garlic and cook for 30 seconds.
-
Sprinkle flour over the onion mixture and stir constantly for 1 to 2 minutes.
-
Gradually whisk in beef broth until smooth.
-
Add milk and heavy cream, stirring continuously. Bring to a gentle simmer.
-
Simmer for 8 to 10 minutes until slightly thickened.
-
Stir in diced corned beef and sauerkraut. Simmer for 10 minutes.
-
Reduce heat to low and add shredded Swiss cheese gradually, stirring until fully melted.
-
Add caraway seeds and black pepper. Stir and adjust consistency if needed.
-
Remove from heat and let rest a few minutes before serving.