Creamy Reuben Soup: A Delicious Twist on a Classic
This creamy Reuben soup is a hearty and flavorful dish that reimagines the classic deli sandwich. It combines the savory goodness of corned beef, sauerkraut, and Swiss cheese in a comforting bowl of soup.
Equipment
- large pot
Ingredients
Soup
- 2 tbsp butter
- 1 medium onion chopped
- 2 stalks celery chopped
- 2 medium carrots chopped
- 8 oz corned beef cooked and diced
- 1 cup sauerkraut drained and squeezed dry
- 4 cups beef broth
- 4 oz cream cheese softened
- 1 cup Swiss cheese shredded
- 0.5 cup heavy cream
- 1 tbsp Dijon mustard
- 0.5 tsp Worcestershire sauce
- 0.75 tsp salt
- 0.25 tsp black pepper
Instructions
Instructions
- Melt butter in a large pot over medium heat, then add onion, celery, and carrots and cook until softened, about 5-7 minutes.
- Stir in diced corned beef and sauerkraut, cooking for another 2-3 minutes to heat through.
- Pour in beef broth, bring to a simmer, and cook for 10 minutes.
- Reduce heat to low, then add softened cream cheese and shredded Swiss cheese, stirring until melted and smooth.
- Whisk in heavy cream, Dijon mustard, and Worcestershire sauce, then season with salt and pepper.
- Continue to heat gently until the soup is hot, being careful not to boil, and serve immediately.
Notes
For an extra touch, top with some toasted rye bread croutons or a drizzle of Thousand Island dressing before serving.