Creamy Reuben Soup


  • 1 lb deli-sliced corned beef, chopped
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrots
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup sauerkraut, rinsed and drained
  • 1 cup heavy cream
  • 1 cup shredded Swiss cheese
  • 1/4 cup rye bread crumbs
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 tsp caraway seeds
  • Salt and pepper to taste


  1. In a large pot, melt butter over medium heat. Add onion, celery, and carrots and sauté until softened.
  2. Stir in garlic, flour, and caraway seeds and cook for an additional minute.
  3. Gradually pour in chicken broth, stirring constantly to prevent lumps from forming.
  4. Add sauerkraut and corned beef and bring to a simmer.
  5. Reduce heat to low and stir in heavy cream and shredded cheese.
  6. Season with salt and pepper to taste.
  7. Ladle into bowls and sprinkle with rye bread crumbs before serving.

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Soup Recipes

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