Step-by-Step Instructions
Step 1: Sauté Aromatics
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion and garlic, and sauté for 3–5 minutes, until softened and fragrant.
Step 2: Make the Base
Stir in the flour and cook for 1–2 minutes, stirring constantly to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps.
Step 3: Add the Main Ingredients
Stir in the cooked corned beef, sauerkraut, and optional caraway seeds. Bring the mixture to a gentle simmer.
Step 4: Add Cream and Cheese
Lower the heat and slowly stir in the half-and-half or heavy cream.
Add the shredded Swiss cheese in small batches, stirring continuously until melted and fully incorporated.
Taste and adjust seasoning with salt, pepper, and Dijon mustard if using.
Step 5: Serve and Garnish
Ladle the soup into bowls and top with rye bread croutons or crackers for that authentic Reuben sandwich feel.
Serve immediately and enjoy the rich, tangy, cheesy goodness.
Tips for Success
Cheese Melting Tip: Use freshly grated Swiss cheese for the smoothest results, as pre-shredded cheese can sometimes make the soup grainy.
Customizable Tang: Add more or less sauerkraut depending on your preference for tanginess.
Rye Bread Croutons: Cube rye bread, toss with olive oil and a pinch of salt, then bake at 375°F (190°C) for 10–12 minutes until crisp.
Leftovers Love: Reheat gently over low heat to prevent the soup from separating.
Why This Recipe Works
The brilliance of this soup lies in its ability to replicate the iconic Reuben sandwich experience in a comforting, creamy dish. The corned beef brings savory richness, the sauerkraut adds a tangy kick, and the Swiss cheese ties it all together. The addition of rye croutons completes the flavor profile, making every bite reminiscent of the beloved sandwich.
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