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Creamy Reuben Soup
If you love the flavor of the classic Reuben sandwich, this Creamy Reuben Soup is a dish that will quickly become a favorite in your kitchen. Combining corned beef, sauerkraut, Swiss cheese, and a creamy broth, this hearty soup captures all the flavors of the beloved deli sandwich in a warm and satisfying bowl. Perfect for chilly nights, holiday gatherings, or when you want a comforting meal, this soup is rich, tangy, and wonderfully filling.
About This Recipe
This recipe takes the traditional Reuben sandwich ingredients and transforms them into a creamy soup. The tang of sauerkraut balances the richness of the cheese and cream, while corned beef adds a meaty depth of flavor. Served with rye bread or croutons, this dish offers the perfect balance of comfort and nostalgia.
Ingredients
Here’s what you’ll need to prepare Creamy Reuben Soup:
• 2 tablespoons butter
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups beef broth
• 2 cups cooked corned beef, chopped
• 1 cup sauerkraut, drained
• 1 1/2 cups half-and-half or heavy cream
• 1 1/2 cups shredded Swiss cheese
• 1 teaspoon caraway seeds (optional, for rye flavor)
• Salt and black pepper to taste
• Rye bread or croutons for serving
Step-by-Step Instructions
Step 1: In a large pot, melt the butter over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic and cook for another minute.
Step 2: Sprinkle the flour over the onion mixture, stirring constantly to form a roux. Cook for 2 minutes to remove the raw flour taste.
Step 3: Slowly whisk in the beef broth, stirring to prevent lumps. Bring the mixture to a simmer and allow it to thicken slightly.
Step 4: Add the chopped corned beef and sauerkraut to the pot. Stir well and let simmer for 10 minutes to allow the flavors to blend.
Step 5: Reduce the heat to low. Stir in the half-and-half and shredded Swiss cheese until the cheese has melted and the soup is creamy.
Step 6: Season with caraway seeds (if using), salt, and black pepper to taste. Simmer gently for another 5 minutes.
Step 7: Serve hot with rye bread or crunchy croutons on the side for the full Reuben experience.
Tips for Success
• Use freshly shredded Swiss cheese for the best melting consistency.
• If you prefer a thicker soup, add an extra tablespoon of flour when making the roux.
• Don’t skip draining the sauerkraut—excess liquid can make the soup too tangy.
• Rye croutons or grilled rye bread make the perfect garnish.
FAQ
Can I make this ahead of time?
Yes, you can prepare the soup in advance and store it in the refrigerator for up to 3 days. Reheat gently over low heat, stirring often, to avoid separating the cream.
Can I freeze Creamy Reuben Soup?
Because it contains cream and cheese, freezing is not recommended as the texture may change. However, you can freeze the broth, corned beef, and sauerkraut base, then add cream and cheese when reheating.
What can I serve with Reuben Soup?
This soup pairs beautifully with rye bread, a green salad, or even crispy potato wedges for a heartier meal.
Storage Tips
Cooled leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat over low heat and stir frequently to keep the creamy texture smooth.
Final Thoughts
Creamy Reuben Soup is the ultimate comfort food for anyone who loves the flavors of the classic Reuben sandwich. Rich, tangy, and cheesy, this recipe transforms a deli staple into a cozy meal perfect for any occasion. Whether you’re serving it to family on a weeknight or at a holiday table, this soup brings warmth, nostalgia, and a whole lot of flavor.