Description
This creamy and hearty Reuben Soup brings together the flavors of a classic Reuben sandwich in a comforting soup form. Packed with sauerkraut, corned beef, Swiss cheese, and a hint of Dijon mustard, it’s the perfect blend of rich, savory, and tangy flavors, topped with crunchy rye bread for garnish.
Ingredients
Scale
- 1/4 cup butter
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup sauerkraut, drained and chopped
- 1 cup corned beef, chopped
- 1 cup Swiss cheese, shredded
- 1 cup half-and-half
- 1 tablespoon Dijon mustard
- Salt and pepper to taste
- Rye bread, toasted and chopped (for garnish)
Instructions
- In a large pot, melt butter over medium heat. Stir in flour until smooth.
- Gradually whisk in chicken broth until well combined.
- Stir in sauerkraut, corned beef, Swiss cheese, half-and-half, and Dijon mustard.
- Season with salt and pepper to taste.
- Simmer over low heat for 20-30 minutes, stirring occasionally.
- Serve hot, garnished with toasted rye bread.
Notes
- For a vegetarian version, swap the corned beef with more sauerkraut and add some extra vegetables for texture.
- The soup can be made ahead of time and stored in the refrigerator for 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes