Ingredients

• 2 tbsp unsalted butter – Adds richness and forms the base of the roux.
• 1 medium onion, finely chopped – Brings savory depth and sweetness.
• 2 garlic cloves, minced – Adds aromatic warmth.
• ¼ cup all-purpose flour – Thickens the soup for a creamy texture.
• 4 cups chicken broth – Provides a flavorful base.
• 1 cup heavy cream – Makes the soup velvety and indulgent.
• 1 cup sauerkraut, drained and lightly rinsed – Offers tangy brightness and classic Reuben zing.
• ½ lb corned beef, diced or shredded – Brings that savory, salty deli-style meatiness.
• 1½ cups shredded Swiss cheese – Melts into creamy perfection with a nutty taste.
• 1 tsp caraway seeds (optional) – Mimics rye bread flavor for authenticity.
• Salt and pepper – To taste, balancing all the flavors.
• Rye bread croutons or toasted rye bread slices – For garnish and crunch.
• Fresh parsley, chopped (optional) – Adds color and freshness.

Instructions

1. Sauté aromatics: Melt butter in a large pot over medium heat. Add chopped onion and cook for 5 minutes until soft. Stir in garlic and cook for 1 more minute.
2. Make the roux: Sprinkle flour over the onions and garlic. Stir and cook for 1–2 minutes to remove the raw flour taste.
3. Add broth: Slowly whisk in the chicken broth. Bring to a gentle simmer and allow the soup to begin thickening.
4. Stir in cream and sauerkraut: Reduce heat and add heavy cream, sauerkraut, and optional caraway seeds. Simmer for 10 minutes to meld the flavors.
5. Add meat and cheese: Stir in corned beef and gradually add Swiss cheese, stirring until melted and creamy.
6. Season and serve: Taste and adjust with salt and pepper. Serve hot, topped with rye croutons or toasted rye, and a sprinkle of parsley if desired.

Pro Tips

• Use high-quality corned beef for best flavor.
• Lightly rinse sauerkraut to reduce brine but keep the tang.
• Do not boil after adding cream and cheese to prevent curdling.
• For extra flavor, stir in a spoonful of Dijon mustard or horseradish.
• Make it gluten-free by using cornstarch instead of flour.

Serving Suggestions

Serve Creamy Reuben Soup with a crisp dill pickle, side salad with vinaigrette, soft pretzels, or a cold dark lager. Don’t forget the rye croutons or toast!