Warm and Creamy Reuben Soup is a cozy comfort dish that combines the classic flavors of a Reuben sandwich into a delicious soup.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:30 minutes
Total Time:45 minutes
Yield:6 servings 1x
Category:Soup
Method:Stovetop
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
2 tablespoons unsalted butter
1 medium onion, diced
2 cloves garlic, minced
1 medium carrot, diced
1 medium celery stalk, diced
1 teaspoon caraway seeds
1/4 cup all-purpose flour
4 cups chicken or vegetable broth
1 cup sauerkraut, drained and rinsed
1 cup cooked corned beef, chopped
1 cup heavy cream
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
Salt and pepper to taste
1 cup shredded Swiss cheese
Fresh parsley, chopped (for garnish)
Instructions
In a large pot, melt the butter over medium heat. Add the diced onion, garlic, carrot, and celery. Sauté for about 5 minutes, or until the vegetables are softened.
Stir in the caraway seeds and cook for an additional minute.
Sprinkle the flour over the vegetables and stir to combine, cooking for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the broth, ensuring there are no lumps. Bring the mixture to a simmer.
Add the sauerkraut, corned beef, heavy cream, Worcestershire sauce, and Dijon mustard. Stir well and let the soup simmer for about 10-15 minutes, allowing the flavors to meld.
Season with salt and pepper to taste.
Stir in the shredded Swiss cheese until melted and creamy.
Serve hot, garnished with fresh parsley.
Notes
For a lighter version, substitute half-and-half for heavy cream.
Add a splash of apple cider vinegar for a tangy twist.