Creamy Reuben Soup
Everything you adore in a traditional Reuben sandwich is transformed into a velvety, heartwarming soup experience.
Ingredients
- 1 pound chopped or shredded deli corned beef or leftover corned beef
- 1 cup chopped yellow onion
- ½ cup Thousand Island dressing
- 1 14.5-ounce can well-drained sauerkraut
- 1 tablespoon minced fresh garlic
- 1 large bay leaf
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
- 4 ½ cups chicken broth
- 1 cup peeled and diced carrots ¼-inch pieces
- 1 cup heavy cream
- ½ teaspoon caraway seeds
- 1 cup shredded Swiss cheese
Instructions
- In a 6-quart soup pot or Dutch oven, melt the butter over medium-high heat. Add the diced onions and carrots, cooking and stirring frequently for 5 minutes. Incorporate the minced garlic and sauté for an additional 30 seconds, continuing to stir. Gradually stir in the flour, mixing thoroughly to avoid lumps. Pour in the chicken broth, followed by the corned beef, sauerkraut, caraway seeds, Thousand Island dressing, and bay leaf. Mix well to combine all components. Bring the soup to a gentle boil, then adjust the heat to maintain a steady simmer over medium-low to low heat. Cover the pot and let the mixture simmer for 20 to 25 minutes, or until the carrots are fully tender. Remove the soup from the heat and stir in the heavy cream. Discard the bay leaf before serving. Top each bowl with shredded Swiss cheese for garnish.
Notes
For a lighter texture, you may substitute half-and-half for the heavy cream, though the result will be less rich. Store any leftovers in a sealed container in the refrigerator for up to three days.