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Reuben Soup Recipe

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★★★★★

4.6 from 54 reviews

This hearty Reuben Soup combines all the classic flavors of a Reuben sandwich in a comforting, creamy soup. Featuring tender corned beef, tangy sauerkraut, and melted Swiss cheese, simmered with potatoes and aromatic spices, it’s a perfect warm meal full of rich, savory goodness.

Ingredients

Scale

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups beef broth

Main Ingredients

  • 1 cup sauerkraut, rinsed and drained
  • 1 cup cooked corned beef, diced
  • 1 cup diced potatoes
  • 1 teaspoon caraway seeds
  • 1 teaspoon dried thyme

Finishing Ingredients

  • 1 cup heavy cream
  • Salt and pepper, to taste
  • 1 cup shredded Swiss cheese
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Prepare the Aromatics: Warm the olive oil in a large pot over medium heat. Add the finely chopped onion and minced garlic, cooking until the onion becomes soft and fragrant, about 3-4 minutes.
  2. Simmer the Soup: Pour in the beef broth and bring the mixture to a gentle simmer. Stir in the diced potatoes, rinsed sauerkraut, diced corned beef, caraway seeds, and dried thyme. Cook for 15-20 minutes, or until the potatoes are tender.
  3. Add Creaminess: Lower the heat to gentle and stir in the heavy cream and shredded Swiss cheese. Mix thoroughly until the cheese is completely melted and the soup is rich and creamy.
  4. Season: Taste the soup and adjust the seasoning with salt and pepper as needed, enhancing the flavors.
  5. Serve and Garnish: Ladle the soup into bowls and garnish with freshly chopped parsley to add a bright and fresh note. Serve immediately while hot and enjoy!

Notes

  • Rinsing the sauerkraut helps to balance the sourness, but adjust to your taste preference.
  • Use leftover cooked corned beef for an authentic flavor and texture; fresh corned beef can also be cooked and diced.
  • Caraway seeds can be omitted if unavailable, but they add a traditional and distinctive flavor.
  • For a lighter version, substitute heavy cream with half-and-half or milk, though the soup will be less creamy.
  • This soup is best enjoyed fresh but can be refrigerated for up to 2 days and reheated gently on the stove.

Keywords: Reuben Soup, Corned Beef Soup, Sauerkraut Soup, Creamy Soup, Hearty Winter Soup

Find it online: https://cheframi.com/reuben-soup-recipe/