Creamy Reuben Soup
Course: Soup
Cuisine: American
Prep Time: 5 minutes mins
Cook Time: 10 minutes mins
Total Time: 15 minutes mins
Servings: 6
Quick and easy, ready in under 30 minutes and the classic elements of the Reuben we all love.
For the Soup
- 2 tablespoons butter
- 1 onion medium ,diced
- 3 cloves garlic minced
- 3 tablespoons flour all-purpose
- 4 cups beef broth or vegetable
- 1 cup milk or cream for extra richness)
- 2 cup corned beef cooked , shredded or diced
- 1 ½ cup sauerkraut rinsed and drained
- 1 cup Swiss cheese shredded
- 1 teaspoon caraway seeds optional, for rye bread flavor
- to taste salt
- to taste pepper
for Topping
- to taste Thousand Island dressing
- to taste rye croutons
- to taste sauerkraut
- to taste chopped dill or parsley
Melt butter in a large pot over medium heat. Add the onion and garlic, cooking until soft (3-4 minutes)
Stir in flour and caraway seeds. cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in broth and milk, whisking constantly to avoid lumps. Bring to a gentle simmer.
Add corned beef and sauerkraut. Simmer for 5-7 minutes to meld flavors.
Stir in Swiss cheese until melted and creamy. Season with salt and pepper to taste.
Ladle into bowls. Top with Thousand Island dressing, rye croutons, extra sauerkraut, and herbs.
Calories: 245.5kcal | Carbohydrates: 9g | Protein: 14.7g | Fat: 16.8g | Saturated Fat: 8.4g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 5.4g | Trans Fat: 0.2g | Cholesterol: 52mg | Sodium: 1368.1mg | Potassium: 374.8mg | Fiber: 1.6g | Sugar: 3.4g | Vitamin A: 340IU | Vitamin C: 17.3mg | Calcium: 244mg | Iron: 1.7mg