Creamy Reuben Soup takes all the delicious flavors of a classic Reuben sandwich—corned beef, sauerkraut, Swiss cheese, and rye bread—and transforms them into a comforting, creamy soup.
The rich, tangy flavors combined with a velvety texture make this soup a crowd-pleaser.
A rich and flavorful soup inspired by the classic Reuben sandwich, featuring corned beef, sauerkraut, Swiss cheese, and a creamy broth. Perfect for a cozy meal!
Creamy Reuben Soup
Ingredients
- 2 tablespoon butter
- 1 small onion diced
- 2 cloves garlic minced
- 1/4 cups all-purpose flour
- 4 cups chicken or beef broth
- 1 cups heavy cream
- 1/2 pound corned beef chopped
- 1 cup sauerkraut drained
- 1 cup shredded Swiss cheese
- 1 teaspoon caraway seeds
- Salt and pepper to taste
- Rye bread croutons
Instructions
- Sauté the Aromatics: In a large pot, melt butter over medium heat. Add diced onion and garlic; cook until softened (about 3–4 minutes).
- Make the Base: Stir in the flour and cook for 1 minute. Slowly whisk in the broth until smooth. Bring to a simmer.
- Add the Ingredients: Stir in heavy cream, corned beef, sauerkraut, and caraway seeds (if using). Simmer for 10–12 minutes until the soup thickens.
- Add Cheese: Gradually stir in Swiss cheese until melted and smooth. Season with salt and pepper to taste.
- Serve: Garnish with rye bread croutons and a sprinkle of caraway seeds if desired. Serve hot and enjoy!
Why You Will Love Creamy Reuben Soup
Creamy Reuben Soup is the perfect way to enjoy the bold and savory flavors of a classic Reuben sandwich in a comforting, spoonable form. This rich and hearty soup combines tender corned beef, tangy sauerkraut, creamy broth, and melted Swiss cheese for a deliciously satisfying experience.
One of the reasons you’ll love this soup is its unique flavor combination. The salty, slightly briny taste of corned beef pairs beautifully with the sharpness of sauerkraut and the smooth creaminess of the broth. The addition of Swiss cheese gives it a melty, slightly nutty finish that enhances every bite.
It’s also incredibly easy to make and perfect for using up leftover corned beef, especially after St. Patrick’s Day. The soup comes together quickly, making it a great option for a cozy weeknight meal. Plus, it’s versatile — you can adjust the thickness by adding more broth or cream to suit your preference.
Lastly, this soup offers the ultimate comfort factor. The rich and creamy texture, combined with the tangy and savory flavors, makes it the ideal meal for chilly days. Serve it with rye bread or croutons for an extra touch of Reuben-inspired goodness!
Creamy Reuben Soup – Tips and Serving Tricks
Here’s how to perfect it and serve it like a pro!
Tips for Making the Best Reuben Soup
1. Use High-Quality Corned Beef:
- For the best flavor, use freshly cooked or deli-style corned beef. Slice or shred it thinly for even distribution throughout the soup. Leftover corned beef from a holiday meal also works well!
- If using packaged corned beef, rinse it under cold water to reduce the saltiness before adding it to the soup.
2. Balance the Sauerkraut Flavor:
- Sauerkraut is essential for the tangy Reuben flavor, but too much can overpower the soup. Start with a moderate amount and adjust to taste.
- Rinse the sauerkraut briefly under cold water if you prefer a milder flavor.
- For a deeper flavor, sauté the sauerkraut with garlic and onions before adding it to the soup.
3. Create a Smooth and Creamy Texture:
- Use a combination of heavy cream and broth (chicken or beef) for a creamy yet flavorful base.
- For extra richness, add a small amount of cream cheese or sour cream at the end of cooking.
- To prevent the soup from curdling, heat the cream gently and avoid boiling it.
4. Melt the Cheese Perfectly
- Swiss cheese is traditional for Reuben soup. Use shredded or cubed cheese for easier melting.
- Add the cheese at the end of cooking, and stir until melted and creamy.
- For a sharper flavor, mix in a bit of Gruyère or cheddar with the Swiss cheese.
5. Enhance the Flavor with Rye Bread Croutons:
- Cube rye bread, toss it with olive oil and a sprinkle of caraway seeds, and toast it in the oven at 350°F (175°C) for 5–7 minutes until crispy.
- The rye croutons add crunch and authentic Reuben flavor to the soup.
- Serve the croutons on top or on the side for dipping.
Serving Tricks
1. Garnish Creatively:
- Top each bowl with a handful of toasted rye croutons and a sprinkle of chopped fresh dill for a bright, herby finish.
- Add a dollop of sour cream or a drizzle of Thousand Island dressing to mimic the full Reuben sandwich experience.
2. Pair It Perfectly:
- Serve the soup with a side of rye bread or a grilled cheese sandwich to make it a complete meal.
- A crisp dill pickle or coleslaw on the side complements the tangy flavors of the soup.
3. Presentation Matters:
- Use deep bowls to keep the soup warm longer.
- Serve with a small skewer of corned beef and cheese resting on the edge of the bowl for a creative touch.
- A sprinkle of black pepper and fresh parsley adds color and flavor just before serving.
Make-Ahead and Storage Tips:
- Make-Ahead: Reuben soup can be made a day in advance and stored in the refrigerator. The flavors deepen as it sits!
- Reheating: Warm over low heat to prevent curdling. Add a splash of broth or cream to adjust the consistency.
- Freezing: Avoid freezing, as the dairy can separate and affect the texture.
Key Ingredients Affecting Nutrition:
Rye Bread Croutons – Source of carbs and fiber.
Corned Beef – High in protein and sodium.
Sauerkraut – Adds sodium and fiber.
Swiss Cheese – Contributes to fat and protein.
Heavy Cream – Adds richness and calories.
