Cozy Homemade Reuben Soup: A Warm Hug in a Bowl
A rich and creamy take on the classic Reuben sandwich, combining savory corned beef, tangy sauerkraut, and melted Swiss cheese in a velvety broth.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 4 cups beef broth
- 2 cups cooked corned beef, diced
- 2 cups sauerkraut, drained
- 2 cups shredded Swiss cheese
- 1 cup heavy cream
- 2 tbsp butter
- 1 onion, diced
- 2 carrots, diced
- 2 tbsp all-purpose flour
- 2 slices rye bread, cubed
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Sauté onions and carrots until softened.
- Stir in flour and cook for 1 minute.
- Slowly whisk in beef broth and bring to a gentle simmer.
- Add diced corned beef and sauerkraut; simmer for 15 minutes.
- Stir in heavy cream and half of the Swiss cheese until melted.
- Toast rye bread cubes in butter until golden brown.
- Ladle soup into bowls and garnish with croutons and remaining cheese.