Description
All the bold, savory flavors of a classic Reuben sandwich transformed into a comforting, creamy soup. Packed with tender corned beef, tangy sauerkraut, nutty Swiss cheese, and aromatic herbs, this hearty dish is perfect for cold nights or a cozy family meal.
Ingredients
Scale
- 1 large onion, chopped
- 4 stalks celery, chopped
- 1 red bell pepper, chopped
- 1 cup (227g) butter
- 2 cloves garlic, minced
- 1/2 teaspoon dried tarragon
- 1/2 teaspoon caraway seeds
- 1/2 cup (64g) all-purpose flour
- 4 cups (960ml) beef stock
- 1 quart (960ml) half-and-half
- 1 pound (450g) cooked corned beef, chopped
- 1 cup (150g) sauerkraut
- 1 teaspoon seasoned salt (such as Spice Islands Beau Monde Seasoning)
- Freshly ground black pepper, to taste
- 2 1/2 cups (280g) shredded Swiss cheese, divided
- 1 (6-ounce) package rye croutons
Instructions
- Cook Vegetables and Aromatics: In a large stockpot over medium heat, melt butter. Add onion, celery, red bell pepper, garlic, tarragon, and caraway seeds. Cook 6–8 minutes until vegetables are tender.
- Make the Roux: Sprinkle flour over vegetables. Reduce heat to low and stir constantly until lightly browned, about 10 minutes.
- Add Liquids: Gradually stir in beef stock, then add half-and-half, stirring to keep the mixture smooth.
- Incorporate Main Ingredients: Add corned beef, sauerkraut, seasoned salt, and pepper. Reduce heat to low and simmer for 30 minutes to blend flavors.
- Add Cheese: Stir in 2 cups of Swiss cheese until melted and fully incorporated.
- Serve: Ladle into bowls and top with rye croutons and remaining Swiss cheese. Serve hot.
Notes
- Add half-and-half gradually over low heat to prevent curdling.
- Adjust sauerkraut to taste for more or less tang.
- For a smoother texture, chop corned beef finely or blend part of the soup before adding cheese.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American