Description
Indulge in a warm bowl of Reuben Soup, where the classic flavors of a Reuben sandwich meet creamy comfort in a delightful soup. This rich dish combines tender corned beef, tangy sauerkraut, and Swiss cheese, making it the perfect choice for chilly evenings or gatherings with friends. It’s an easy way to utilize leftover corned beef while providing a hearty meal that everyone will love. Whether served as a main course or alongside crusty bread, this Reuben Soup is sure to impress.
Ingredients
Scale
- 1 cup chopped yellow onion
- 1 cup chopped carrots
- 2 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 4 1/2 cups chicken broth
- 1 pound chopped deli corned beef
- 1 (14.5 ounce) can sauerkraut, drained
- 1/2 cup Thousand Island dressing
- 1 cup heavy cream
- 1 cup shredded Swiss cheese
Instructions
- In a Dutch oven, melt butter over medium-high heat. Sauté onions and carrots until softened (about 5 minutes).
- Add garlic and sauté for another 30 seconds. Stir in flour gradually.
- Pour in chicken broth, followed by corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaf. Mix well.
- Bring to a boil; reduce heat and simmer covered for 20-25 minutes until carrots are tender.
- Off the heat, stir in heavy cream and discard the bay leaf. Top with Swiss cheese before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sauté/Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 80mg
Keywords: Use high-quality corned beef for better flavor. Customize by adding diced potatoes or bell peppers. For a vegetarian version, replace corned beef with mushrooms.