If you love the rich, tangy flavors of a classic Reuben sandwich, you’ll fall head over heels for this Creamy Reuben Soup. Packed with corned beef, sauerkraut, Swiss cheese, and a creamy broth, it’s the perfect way to enjoy all the flavors of your favorite deli sandwich in a comforting, spoonable format. This soup is hearty, unique, and ideal for chilly days or whenever you’re craving something indulgent and delicious.
Whether you’re a die-hard Reuben fan or just looking for a unique, flavorful soup to try, this Creamy Reuben Soup will not disappoint. It’s indulgent, satisfying, and destined to become a staple in your soup rotation. Serve it with a simple salad or enjoy it on its own for a meal that’s both nostalgic and delicious.
Why You’ll Love This Recipe
- Reuben Lovers’ Dream: The familiar flavors of corned beef, sauerkraut, and Swiss cheese in a new form.
- Rich and Creamy: The velvety texture will warm you from the inside out.
- Easy to Make: Ready in under 40 minutes with just one pot.
- Perfect for Leftovers: A great way to use up leftover corned beef.
Ingredients
Serves 6–8:
- 3 tablespoons butter
- 1 medium onion, diced
- 2 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked corned beef, diced or shredded
- 1 cup sauerkraut, drained and rinsed
- 2 cups half-and-half or heavy cream
- 2 cups shredded Swiss cheese
- 1 teaspoon caraway seeds (optional, for that rye bread flavor)
- Salt and black pepper to taste
- 1–2 tablespoons Dijon mustard (optional, for extra tang)
- Rye bread croutons or crackers for garnish
INSTRUCTIONS:
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.
