This Creamy Reuben Soup brings all the flavors of a classic Reuben sandwich into a comforting, savory soup that’s rich, cheesy, and full of flavor.
Introduction
Love a classic Reuben sandwich with its layers of corned beef, Swiss cheese, sauerkraut, and Russian dressing? Now, imagine enjoying all those flavors in a rich, comforting bowl of soup! This Creamy Reuben Soup brings a unique twist to the iconic deli sandwich by transforming it into a warm, savory dish that’s perfect for cooler days.
With tender corned beef, tangy sauerkraut, and a cheesy, creamy broth, this soup is hearty and flavorful. It’s everything you love about a Reuben but in spoonable form! The combination of smoky beef, briny sauerkraut, and melty Swiss cheese makes each bite a delicious experience. And the best part? It’s surprisingly simple to make! Serve it with some toasted rye bread or croutons, and you’ll have an unforgettable meal that’s both comforting and indulgent.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 1/2 cups half-and-half or heavy cream
- 1 pound cooked corned beef, chopped
- 1 cup sauerkraut, drained
- 2 cups shredded Swiss cheese
- 1 tablespoon Dijon mustard
- 1 teaspoon caraway seeds (optional, for that rye bread flavor)
- Salt and pepper to taste
- Rye bread croutons or toasted slices for serving
- Fresh parsley for garnish (optional)
Directions
- Sauté the aromatics: In a large pot, melt the butter over medium heat. Add the diced onion and cook for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Make the roux: Sprinkle the flour over the onions and garlic, stirring constantly for 1-2 minutes to form a roux. This will help thicken the soup.
- Add the broth and cream: Slowly whisk in the chicken broth, making sure there are no lumps. Bring the mixture to a simmer and cook for 5 minutes. Then, stir in the half-and-half or heavy cream.
- Add the corned beef and sauerkraut: Stir in the chopped corned beef, sauerkraut, Dijon mustard, and caraway seeds (if using). Simmer the soup for another 10 minutes to allow the flavors to blend.
- Melt the cheese: Add the shredded Swiss cheese a handful at a time, stirring until fully melted and incorporated into the soup. Season with salt and pepper to taste.
- Serve: Ladle the soup into bowls and garnish with fresh parsley. Serve with rye bread croutons or toasted slices for dipping.
How to Prepare
This Creamy Reuben Soup is straightforward to make. The base starts with a simple roux of sautéed onions and garlic mixed with flour to thicken the soup. Chicken broth and cream add richness, while corned beef and sauerkraut infuse the soup with those signature Reuben flavors. As the cheese melts into the soup, it gives the dish a smooth, velvety texture that’s irresistible. Serve it alongside rye bread for the full Reuben experience!
Preparation Time
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
Servings
This recipe serves 4-6 people.
FAQs
- Can I use pastrami instead of corned beef?
Yes, pastrami is a great alternative to corned beef if you prefer a slightly smokier flavor. - Is it possible to make this soup lighter?
You can use milk instead of half-and-half or cream for a lighter version, though it won’t be as rich. You can also reduce the amount of cheese. - Can I make this soup ahead of time?
Yes, this soup keeps well in the fridge for up to 3 days. Just reheat gently over low heat to avoid curdling the cream. - Can I freeze Creamy Reuben Soup?
Soups with dairy can be tricky to freeze as they might separate when reheated. If you plan to freeze it, do so before adding the cream and cheese, then add those when reheating. - What can I use instead of Swiss cheese?
If you’re not a fan of Swiss cheese, you can substitute with another mild cheese like provolone or mozzarella.
Conclusion
If you’re a fan of the classic Reuben sandwich, then this Creamy Reuben Soup is sure to become a new favorite! It’s everything you love about the original dish, but transformed into a warm, comforting soup that’s perfect for fall and winter. The combination of tender corned beef, tangy sauerkraut, and melty Swiss cheese creates a savory, satisfying meal that’s rich in flavor. Serve it with rye bread or croutons for that authentic deli experience. This recipe is a great way to bring a little bit of your favorite deli into your home, and it’s sure to impress both Reuben lovers and soup fans alike!
