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Reuben Soup

A comforting and creamy soup version of the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and a silky broth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb corned beef, diced Use deli counter corned beef for convenience.
  • 1 cup sauerkraut, rinsed Rinsing helps reduce tanginess.
  • 1 cup Swiss cheese, shredded Add at the end for melting.
  • 4 cups beef broth Boxed broth is acceptable.
  • 2 tbsp butter For sautéing the onion.
  • 1 medium onion, diced Sauté with butter.
  • 1 tbsp caraway seeds Essential for flavor.
  • 4 oz cream cheese For thickening.
  • 1 cup half-and-half Add for creaminess.

Method
 

Preparation
  1. Sauté the diced onion in butter until translucent.
  2. Add the diced corned beef and rinsed sauerkraut; sauté for a few minutes.
  3. Stir in the caraway seeds and cook for another minute.
Cooking
  1. Pour in the beef broth and bring to a simmer.
  2. Add the cream cheese and stir until melted and thickened.
  3. Finally, stir in the half-and-half and shredded Swiss cheese until melted.
  4. Simmer for a few additional minutes before serving.

Notes

This soup can be made ahead and reheated. If thickened too much upon reheating, add extra broth. It can also be frozen in airtight containers.