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Creamy Reuben Soup

A comforting and easy-to-make soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and a creamy broth.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb corned beef, diced Use deli counter corned beef for convenience.
  • 1 cup sauerkraut, rinsed Rinsing reduces tanginess.
  • 1 cup beef broth Boxed broth works well.
  • 1 cup half-and-half Adds creaminess to the soup.
  • 4 oz Swiss cheese, shredded Melt into the soup at the end.
  • 1 tbsp butter For sautéing onions.
  • 1 medium onion, diced Sauté until translucent.
  • 1 tsp caraway seeds Essential for the rye flavor.
  • 4 oz cream cheese Helps thicken the soup.

Method
 

Preparation
  1. In a large pot, melt butter over medium heat and sauté the diced onion until translucent.
  2. Add the diced corned beef, rinsed sauerkraut, and caraway seeds. Sauté for a few minutes until heated through.
  3. Pour in the beef broth and let it simmer for about 10 minutes.
  4. Stir in the cream cheese until melted and well combined.
  5. Add half-and-half and shredded Swiss cheese. Stir until the cheese is melted and the soup is creamy.
  6. Serve hot, garnished with additional Swiss cheese if desired.

Notes

For a thicker soup, add more cream cheese. Can be made ahead and reheated. Freezes well, but Swiss might separate a bit upon thawing.