Ingredients for Delicious Cream Of Reuben Soup
- 2 tablespoons butter
- 1 medium onion, chopped
- Fresh Garlic
- Dried Thyme
- Dried Tarragon
- Dried Chili Pepper Flakes
- Chicken Broth
- 1 ½ cups cooked corned beef, chopped
- 2 cups sauerkraut, drained
- Carrots
- 1 bay leaf
- 2 tablespoons cornstarch
- ¼ cup cold water
- Swiss Cheese
- 1 cup heavy whipping cream
- Salt And Pepper
- Crouton
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How to Make Delicious Cream Of Reuben Soup
- Melt 2 tablespoons of butter in a large Dutch oven over medium heat.
- Add 1 medium onion, chopped, 2 cloves garlic, minced, 1 teaspoon dried thyme, 1 teaspoon dried tarragon, and ½ teaspoon red pepper flakes. Sauté for 3-4 minutes, until softened.
- Pour in 6 cups beef broth, 1 ½ cups cooked corned beef, chopped, 2 cups sauerkraut, drained, 1 cup shredded carrots, and 1 bay leaf.
- Bring to a boil, then reduce heat and simmer for 40-45 minutes, allowing the flavors to meld.
- In a small bowl, whisk together 2 tablespoons cornstarch and ¼ cup cold water until smooth.
- Stir the cornstarch slurry into the simmering soup. Bring to a boil, stirring constantly for 1 minute, until thickened.
- Remove the bay leaf. Stir in 1 cup shredded Swiss cheese and 1 cup heavy whipping cream.
- Stir until the cheese is melted and the soup is creamy.
- Ladle the soup into bowls and garnish with croutons or toasted bread cubes.
- Enjoy your incredibly delicious Cream of Reuben Soup!
Nutrition Information (Approximate per serving)
Sodium
34 g
Sugar
8g
Fat
59g
Carbs
2g