Scale

2 tablespoons butter

1 small onion (chopped)

2 cloves garlic (minced)

3 tablespoons all-purpose flour

4 cups beef broth

1 cup heavy cream

2 cups cooked corned beef (chopped)

1 cup sauerkraut (drained and rinsed)

1 cup shredded Swiss cheese

1 teaspoon Dijon mustard

1/2 teaspoon caraway seeds (optional)

Salt and black pepper to taste

For Serving:

Rye bread croutons

Extra Swiss cheese

1. Melt butter in a large pot over medium heat

2. Add chopped onion and cook until softened, about 4–5 minutes

3. Stir in garlic and cook for 1 minute until fragrant

4. Sprinkle in flour and cook for 1–2 minutes, stirring constantly

5. Gradually whisk in beef broth until smooth

6. Add heavy cream and bring to a gentle simmer

8. Stir in corned beef, sauerkraut, Dijon mustard, and caraway seeds

9. Simmer for 10–15 minutes to blend flavors

10. Add shredded Swiss cheese and stir until melted and creamy

11. Season with salt and pepper to taste

12.

13. Ladle into bowls and top with rye croutons and extra cheese before serving

Rinse sauerkraut to control tanginess

Use pastrami instead of corned beef for variation

Add a splash of pickle juice for extra Reuben flavor

Soup thickens as it sits—add broth when reheating

Store in the fridge for up to 3 days

Keywords: reuben soup, corned beef soup, sauerkraut soup, creamy deli soup