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Cream Of Reuben Soup

Here's how you make Cream Of Reuben Soup
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  • Servings: 5
  • Prep: 15m
  • Cook: 50m
  • The following recipe serves 5 people.

Ingredients

The ingredients are:
  • 2 tablespoons butter (or more)
  • 1 small yellow onion (finely chopped)
  • 2 large garlic cloves, minced
  • 1/2 teaspoon dried thyme (rubbed - or to taste)
  • 1/4 teaspoon dried tarragon
  • 1/2 teaspoon dried chili flakes (optional or to taste)
  • 6 cups low-sodium chicken broth
  • 1/2 to 3/4 pound corned beef (chopped)
  • 1 can (10 ounce) sauerkraut (drained then chopped)
  • 1 large carrot (peeled and grated - or 2 small)
  • 1 bay leaf
  • 3 tablespoons cornstarch
  • 1/3 cup water
  • 2 1/2 cups grated Swiss cheese
  • 1 cup whipping cream
  • Salt and pepper
  • Crouton (to garnish, optional but good to add - or use toasted pumpernickel or rye bread cubes)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Step 1: In a large Dutch oven melt butter over medium heat; add in the onion, garlic, thyme, tarragon and dried chili flakes (if using) saute for about 3-4 minutes.

  • Step 2: Add in the broth, corned beef, sauerkraut, shredded carrots and bay leaf; bring to a boil and simmer for about 40-45 minutes.

  • Step 3: In a bowl, whisk the cornstarch with water until smooth; stir into the simmering soup, boil, stirring constantly for 1 minute.

  • Step 4: Remove bay leaf, then add in the shredded cheese and whipping cream; stir until the cheese melts.

  • Step 5: Ladle in bowls and top with croutons or toasted bread cubes.


We hope you enjoy this recipe!

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