Creamy Reuben Soup Recipe: A Hearty Twist on the Classic Sandwich (Print version)
A cozy Reuben soup with corned beef, sauerkraut, Swiss cheese, potatoes, and crisp rye croutons.
# Ingredients:
For the rye croutons
01 -
3 slices rye bread, cut into 1/2-inch cubes
02 -
1 tablespoon (14 g) unsalted butter, melted
For the soup
03 -
3 tablespoons (42 g) unsalted butter
04 -
1 medium yellow onion, finely chopped
05 -
2 celery ribs, finely chopped
06 -
3 cloves garlic, minced
07 -
3 tablespoons (24 g) all-purpose flour
08 -
5 cups (1.2 L) low-sodium chicken broth
09 -
1 large russet potato, peeled and diced small
10 -
12 oz (340 g) cooked corned beef, chopped
11 -
1 1/2 cups (225 g) sauerkraut, drained and squeezed
12 -
1 tablespoon Worcestershire sauce
13 -
2 teaspoons Dijon mustard
14 -
1/2 teaspoon caraway seeds, lightly crushed
15 -
1 bay leaf
16 -
1 cup (240 ml) half-and-half
17 -
1 1/2 cups (165 g) freshly shredded Swiss cheese
18 -
Black pepper, to taste
19 -
Salt, only if needed
For serving
20 -
2 scallions, thinly sliced
21 -
2 tablespoons Thousand Island or Russian dressing, for drizzling
22 -
Extra shredded Swiss cheese, optional
# Instructions:
01 -
Heat the oven to 375°F (190°C). Toss rye bread cubes with melted butter, spread on a baking sheet, and bake for 8-10 minutes until crisp and browned at the edges.
02 -
Melt 3 tablespoons butter in a Dutch oven over medium heat. Add onion and celery and cook for 5-6 minutes until softened. Stir in garlic and cook for 30 seconds.
03 -
Sprinkle in the flour and stir constantly for 1 minute. Slowly whisk in the chicken broth until the mixture is smooth.
04 -
Add potato, corned beef, sauerkraut, Worcestershire sauce, Dijon, caraway seeds, and bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15-18 minutes until the potato is tender.
05 -
Remove the bay leaf and lower the heat. Stir in half-and-half, then add Swiss cheese by handfuls, stirring until melted before adding more. Do not boil.
06 -
Taste and add black pepper and salt only if needed. Ladle into bowls and top with rye croutons, scallions, extra Swiss, and a light drizzle of dressing.
# Good to know:
01 -
Use cooked corned beef or thick-cut deli corned beef.
02 -
Drain and squeeze sauerkraut so the soup stays creamy instead of watery.
03 -
Add the cheese off hard heat to prevent a grainy broth.