Name: Reuben Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 tbsp butter; 1 onion, diced; 2 cloves garlic, minced; 3 tbsp flour; 4 cups beef or chicken broth; 2 cups sauerkraut, drained; 1 cup half-and-half or heavy cream; 2 cups shredded Swiss cheese; 2 cups cooked corned beef, diced; 4 slices rye bread, cubed; 1 tbsp olive oil; 1 tsp caraway seeds (optional)

Reuben Soup

Print Recipe

Author: Sophia Bennett
Prep Time: 15min
Cook Time: 40min
Total Time: 55 minutes
Yield: 6 servings 1x

Ingredients

Scale

2 tbsp butter
1 onion, diced
2 cloves garlic, minced
3 tbsp flour
4 cups beef or chicken broth
2 cups sauerkraut, drained
1 cup half-and-half or heavy cream
2 cups shredded Swiss cheese
2 cups cooked corned beef, diced
4 slices rye bread, cubed
1 tbsp olive oil
1 tsp caraway seeds (optional)

Instructions

Preheat oven to 375°F. Toss rye bread cubes with olive oil and caraway seeds, bake 10–12 minutes until crisp.
In a pot, melt butter. Sauté onion and garlic 5 minutes.
Stir in flour, cook 1 minute. Slowly whisk in broth.
Add sauerkraut and simmer 15 minutes. Stir in cream.
Stir in cheese until melted, then add corned beef. Simmer 5–10 minutes.
Serve hot, topped with rye croutons.

Notes

Don’t boil after adding cheese.
For a thinner soup, add more broth.
Leftovers reheat best on stovetop.

Nutrition

Calories: 410
Fat: 29g
Carbohydrates: 18g
Protein: 22g

Find it online: https://sizzlediary.com/reuben-soup/